Rosemary Honey Roast Leg Of Lamb

1. Combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic nicely in a bowl.

2. Rub this spice and honey mixture now into the lamb.

3. Cover.

4. Allow to marinate, refrigerated, overnight so to allow the flavours to intensify to their fullest.

5. Preheat the oven to 450F (230C).

6. Place lamb on a rack in a roasting pan.

7. Sprinkle with salt to taste.

8. Bake at 450F (230C) for 20 minutes.

9. Reduce heat to 400F (205C).

10. Roast for 55-60 minutes more.

11. There is an accompanying note with the recipe that says the internal temperature will measure 145F (63C) for medium rare and 165F (74C) for well done.

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Nutrient	Quantity
Total fats	387.4668 g
Protein	407.1227 g
Carbohydrates	5.15 g
Energy	5240.037 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.8234 g
Water	1466.6406 g
Aspartic acid	35.8562 g
Calcium, Ca	241.377 mg
Lutein + zeaxanthin	11.882 g
Fiber, total dietary	1.2503 g
Carotene, beta	7.58 g
Niacin	142.0971 mg
Vitamin A, RAE	5.585 g
Arginine	24.2009 g
Riboflavin	5.2356 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.0016 g
Glutamic acid	59.0852 g
Sodium, Na	1272.954 mg
Fatty acids, total saturated 16:1 undifferentiated	11.344 g
Total lipid (fat)	387.4668 g
Manganese, Mn	0.93 mg
Fructose	0.0053 g
Proline	17.0788 g
Fatty acids, total saturated 16:0	84.9086 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	0.0005 g
Choline, total	2.3479 mg
Sugars, total	0.1047 g
Serine	15.1358 g
Fatty acids, total saturated 10:0	0.9088 g
Fatty acids, total saturated 18:0	53.3134 g
Fatty acids, total saturated 20:4 undifferentiated	1.3608 g
Vitamin B-6	3.5313 mg
Selenium, Se	470.8667 g
Ash	21.6374 g
Fatty acids, total saturated 18:1 undifferentiated	142.7079 g
Pantothenic acid	15.7623 mg
Phenylalanine	16.5662 g
Copper, Cu	2.6305 mg
Betaine	0.2047 mg
Thiamin	2.9701 mg
Methionine	10.4434 g
Iron, Fe	38.2512 mg
Carbohydrate, by difference	5.15 g
Phosphorus, P	3875.248 mg
Folate, total	435.287 g
Tocopherol, gamma	0.1509 mg
Lycopene	0.46 g
Alanine	24.4583 g
Cholesterol	1564.92 mg
Valine	21.976 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	22.505 g
Glycine	19.8785 g
Carotene, alpha	0.276 g
Glucose (dextrose)	0.0055 g
Fatty acids, total saturated 14:0	15.4272 g
Zinc, Zn	75.461 mg
Isoleucine	19.628 g
Fatty acids, total saturated 12:0	1.5902 g
Fatty acids, total polyunsaturated	30.694 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	31.6527 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	112.807 IU
Folate, DFE	435.287 g
Tryptophan	4.749 g
Vitamin C, total ascorbic acid	3.5492 mg
Phytosterols	3.612 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	13.6752 g
Vitamin B-12	56.7 g
Vitamin K (phylloquinone)	3.9181 g
Fatty acids, total saturated	168.6489 g
Histidine	12.8757 g
Fatty acids, total monounsaturated	158.8174 g
Threonine	17.4199 g
Folate, food	435.287 g
Cryptoxanthin, beta	0.575 g
Vitamin E (alpha-tocopherol)	4.7939 mg
Magnesium, Mg	530.917 mg
Lysine	35.9149 g
Potassium, K	5736.689 mg
Cystine	4.8638 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	3 cloves	13.41	2.9754	0.045
Sea salt	1 teaspoon	0	0	0
Honey	0.25 cup	0	0	0
Rosemary	2 tablespoons	4.454	0.7038	0.1992
Lemon zest	1 teaspoon	0	0	0
black pepper	1 teaspoon	5.773	1.4708	0.075
dijon mustard	2 tablespoons	0	0	0
leg lamb	5	5216.4	0	387.1476