flavorful roast leg of lamb

How To Make flavorful roast leg of lamb

• 
  Step 1
  In the bowl of a food processor fitted with an S-blade, add the honey, mustard, freshly ground black pepper, lemon zest, lemon juice, rosemary, and balsamic vinegar.
• 
  Step 2
  Blend until smooth.
• Step 3
  Brush the marinade onto the lamb, cover with cling wrap, and allow to marinate in the refrigerator for 24, or up to 48 hours.
• 
  Step 4
  Place rack in the bottom position, and preheat oven to 425f (220c)
• 
  Step 5
  Remove lamb from refrigerator, unwrap, and place in a roasting pan with a V rack. Add one cup of water to the bottom of the roasting pan.
• Step 6
  Sprinkle with the sea salt, or to taste.
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  Step 7
  Tent the top of the lamb with aluminum foil.
• Step 8
  Place in the preheated oven and roast for 25 minutes.
• 
  Step 9
  Reduce heat to 350f (176c), and remove the aluminum foil, and continue to roast until the internal temperature (taken with a meat thermometer) reaches 145f (63c) or medium rare. I wouldn’t recommend going much higher. Depending on your oven, and the lamb, this process should take about 1.5 to 2 hours.
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  Step 10
  Chef's Note: As with all roasted meats, allow to rest, tented, for about 10 minutes before carving.
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  Step 11
  Chef’s Tip: To keep the lamb juicy, every 20 minutes, use the water and accumulated pans juices to baste the lamb.
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  Step 12
  Chef’s Note: This recipe is only for the leg of lamb. I might recommend add some carrots, and potatoes to the roasting pan.
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  Step 13
  Chef's Tip: To kick up the flavor, use a pairing knife to cut slits in the lamb, and insert cloves of garlic.
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  Step 14
  Chef's Tip: You want to go crazy… let's go crazy. Take strips of uncooked bacon, and drape them over the lamb before putting in the oven. The bacon will impart great flavor, and keep the lamb nice and moist at the same time.
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  Step 15
  Chef's Tip: Take the pan drippings, add a bit of red wine and red currant jelly, and reduce over a medium heat. Pour over the lamb before serving.
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  Step 16
  Keep the faith, and keep cooking.
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