This course will be special at Easter when enhanced with our products
- 1/2 cup English Honey Mustard
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 4 cloves Sweet Garlic, minced
- 5 pounds whole leg of lamb
- 1 tablespoon Lavender Sea Salt
In a small bowl, combine the honey mustard, rosemary, ground black pepper, lavender salt, lemon zest and sweet garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight or for at least 3 hours.
Preheat oven to 450 degrees F (230 degrees C). Place lamb on a rack in a roasting pan.
Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Recipe courtesy of Allrecipes.com
Note: Make this dish even more special and serve with Gilway Fresh Garden Mint Sauce.