Roast Leg of Lamb with Rosemary, Lemon and Honey
Tender and flavorful leg of lamb marinated with rosemary, garlic, and a lemon-honey glaze, paired with roasted potatoes and bell peppers for an elegant yet approachable main course.
Nothing exudes culinary elegance like a perfectly roasted leg of lamb. Succulent, tender, and infused with aromatic herbs, spices, and a touch of honey, this dish brings bold flavors to any table. Whether celebrating a special occasion or hosting a casual dinner, this leg of lamb will become the star of the show.
Inspired by the traditions of French and English cuisine, and elevated by a vibrant Mediterranean twist, this dish is perfect for anyone who appreciates the beauty of simplicity in cooking.
Ingredients
Method
- Prepare the Marinade
- In a blender, combine garlic, rosemary, olive oil, lemon juice and zest, honey, salt, pepper, and mustard. Blend until smooth.
- Marinate the Lamb
- Make small cuts in the lamb to allow the marinade to penetrate. Rub the marinade all over the lamb, ensuring it gets into the cuts.
- Wrap the lamb tightly in aluminum foil and refrigerate for at least 1 hour (or overnight for deeper flavor).
- Roast the Lamb
- Preheat the grill or oven to 570°F (300°C).
- Place the lamb (still wrapped in foil) on the grill or in the oven, cooking for 15 minutes on each side.
- Roast the Vegetables
- Toss potato wedges with olive oil, rosemary, salt, and pepper. Wrap in foil and roast alongside the lamb for 30 minutes.
- Finish the Lamb
- Reduce the grill/oven temperature to 350°F (180°C). Remove the foil from the lamb and save any juices.
- Place the lamb directly on the grill or in the oven, brushing with reserved juices every 5 minutes. Roast for an additional 15 minutes until golden brown.
- Serve
- Arrange roasted potatoes and bell peppers on a serving platter. Drizzle with olive oil and sprinkle with walnuts, parsley, and mint.
- Place the lamb on the platter, garnish with rosemary sprigs and lemon slices, and serve.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.