Roast Leg of Lamb with Rose­mary

Allrecipes - - Editors note -

¼ cup honey

2 ta­ble­spoons chopped fresh


2 ta­ble­spoons Di­jon mus­tard 1 tea­spoon grated lemon zest 3 cloves gar­lic, minced

1/2 tea­spoon black pep­per

1 (5- to 51/2-pound) whole leg

of lamb

1 tea­spoon coarse sea salt 1. Pre­heat oven to 325°F.

2. Stir to­gether honey, rose­mary, mus­tard, lemon zest, gar­lic, and pep­per in a small bowl.

3. Put lamb on a rack set in a foil-lined roast­ing pan. Spread honey mix­ture over lamb, then sprin­kle with salt. [This can be cov­ered and chilled overnight af­ter spread­ing the mix­ture. Wait to sprin­kle with salt un­til just be­fore it goes in the oven, though. Dou­ble these in­gre­di­ents to make a great dip­ping sauce to serve with the lamb.]

4. Roast un­til an in­stant-read ther­mome­ter in­serted into thick­est part reg­is­ters

135°F, about 2 hours. Cover with foil if nec­es­sary to pre­vent burn­ing. Let rest 10 to 15 min­utes be­fore carv­ing. 2 pounds thin as­para­gus

spears, bot­toms trimmed

1/3 cup corn oil

¼ cup grated Parme­san cheese 2 cloves gar­lic, minced

1 tea­spoon salt

1/2 tea­spoon black pep­per 1 ta­ble­spoon lemon juice (op­tional)

1. Pre­heat oven to 425°F. Line a 10x15inch rimmed bak­ing sheet with foil.

2. Spread as­para­gus on foil. Driz­zle with oil; toss to coat. Sprin­kle with cheese, gar­lic, salt, and pep­per. Toss again, then ar­range as­para­gus in a sin­gle layer. 3. Roast un­til just ten­der, 12 to 15 min­utes. Sprin­kle with lemon juice (if us­ing) just be­fore serv­ing.

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