ROASTED LEG OF LAMB WITH ROSEMARY - www.allrecipes.com

This is a simple, delicious and traditional preparation for lamb.  A nice addition would be to include a 1/4 cup each of balsamic vinegar and olive oil to the marinade as well!  ENJOY!

Ingredients:

1/4 cup honey

2 tablespoons prepared Dijon-style mustard

2 tablespoons chopped fresh rosemary

1 teaspoon freshly ground black pepper

1 teaspoon lemon zest (or you can substitute lemon juice instead)

3 cloves garlic, minced

5 pounds whole leg of lamb

1 teaspoon coarse sea salt

• 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 refrigerator overnight.
  

• Preheat oven to 450 degrees F.
  

• Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  

• Bake at 450 degrees F  for 20 minutes, then reduce heat to 400 degrees F  and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
  

LEG OF LAMB - Teena Bogner

Ingredients:

1 (4 pound) leg of lamb, deboned and tied

1 tablespoon ground black pepper

1 teaspoon salt

5 cloves garlic, cut into slivers

2 sprigs fresh rosemary

1 (15 ounce) can tomato sauce

• Preheat the oven to 375 degrees F (190 degrees C).
  

• Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
  

• Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).
  

266 Ashworth Road  .  Zephyr, ON  .  L0E 1T0    905.830.4521    steve-lisacooper@coopersfarm.ca