Roast Leg of Lamb
- 2 lb leg of lamb, bone in
- 2 tbsp honey
- ½ tbsp lemon juice
- 2 tbsp Dijon mustard
- ½ tbsp olive oil
- 4 sprigs fresh rosemary or a little more, as needed
- 5 cloves garlic
- 1 Tbsp cooking with Greens Go To Blend
- 1 tsp Cooking with greens Pink Himalayan Seasong Blend
- 1 to 1.5 cups Chicken broth
- 6 medium yellow potatoes cut into large squares
- 1.5 cups baby carrots
- 3 stalks celery chopped
- Raised roasting rack pan
- aluminum foil
Instructions
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Preheat oven to 425 degrees. Place Potatoes, carrots and celery on rack. Place lamb on raised roasting pan rack.
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Make incisions around the lamb with a small sharp knife, evenly spaced around 1-2in apart.
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Mix together the honey, lemon, mustard Go To Blend and oil, pour it over the lamb then rub all over.
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Peel the garlic and cut into long strips, around 6-8 per clove. Break the rosemary stem(s) in to approx 1in lengths (easiest to break the stem just above where the leaves sprout out so you get a little 'point') then stuff a piece of rosemary and a piece of garlic into each incision in the lamb. Add Chicken broth to bottom of pan.
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Sprinkle the Seasoning Blend over the lamb and cover pan with aluminum foil. roast for approx 45min.
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Remove foil and roast for the remaining time uncovered, checking periodically to test for doneness. Lamb should be at least 135 degrees temp at it's thickest point near bone.
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Remove from the oven and allow to stand for around 10-15minutes before carving. Scrape any stickiness from the cooking dish and mix with the drippings that should be left from cooking. Remove any additional oil, reduce drippings in a small saucepan and pour over as a gravy. If you prefer thicker, you can add a little cornstarch/cornflour.
Written by Derak Green
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