Honey, rosemary and lemon roast lamb

    1 hour 35 min

    This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for lots of requests for seconds!

    913 people made this

    Serves: 7 

    • 4 tablespoons honey
    • 2 tablespoons Dijon mustard
    • 2 tablespoons chopped fresh rosemary
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon lemon zest
    • 3 cloves garlic, minced
    • 2.25kg (5 lb) whole leg of lamb
    • 1 teaspoon coarse sea salt

    Prep:15min  ›  Cook:1hr20min  ›  Ready in:1hr35min 

    1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the fridge overnight.
    2. Preheat the oven to 230 C / Gas mark 8.
    3. Place lamb on a rack in a roasting tin and sprinkle with salt to taste.
    4. Bake in the preheated oven for 20 minutes, then reduce heat to 200 C / Gas mark 6 and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 63 degrees C. Let the roast rest for about 10 minutes before carving.

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    Reviews in English (528)


    Something else. did not have time to marinate so: pre heated honey, tomato puree, lemon zest, rosemary, cracked black pepper into frying pan, sealed and browned the lamb in that pan before salting and placing into oven.  -  28 Oct 2008


    quite simply the best roast lamb i have ever done, i have never felt the need to comment on a recipe until i tried this...brilliant!! Add more olive oil whilst cooking to keep it moist.  -  19 Nov 2009


    simple fantastic recipe, tastes as good as it sounds, kids loved it.  -  28 Oct 2008