These carrots have been a regular item on my holiday menu for years.
Roast Leg Of Lamb With Rosemary
Roasted carrots and parsnips with white balsamic.
Recipe Summary Roast Leg Of Lamb With Rosemary
This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!Ingredients | Roasted Carrots Balsamic Rosemary
¼ cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
Directions
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 (230 degrees C).
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
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.
Info | Roasted Carrots Balsamic Rosemary
prep:
15 mins
cook:
1 hr 20 mins
additional:
1 day
total:
1 day
Servings:
10
Yield:
10 servings
