Easter, Meats
5 lbs boneless leg of lamb
1/4 cup honey
2 tablespoons dijon mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic minced
SAUCE:
1 cup fig balsamic vinegar
1/4 cup honey
3 tablespoons butter, cut up
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 refrigerator overnight.
2. Preheat oven to 450 degrees.
3. Place lamb on a rack in a roasting pan.
4. Bake at 450 degrees for 20 minutes, then reduce heat to 400 degrees and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 140 degrees when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Sauce:
Boil balsamic vinegar until reduced by about half. Stir in the honey & butter. Let stand until the lamb is sliced & placed on a platter. Drizzle all the sauce over the sliced lamb.