Roast Leg of Lamb with Rosemary, Lemon, and Honey
Succulent roast leg of lamb marinated in rosemary, garlic, and lemon honey glaze, served with roasted potatoes and bell peppers.
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Ingredients
- 2.2 lbs (1 kg) leg of lamb
- 4 cloves (20 g) fresh garlic
- ½ cup (100 ml) olive oil
- 4 sprigs (20 g) fresh rosemary
- 1 tbsp (20 g) salt
- 1 tsp (5 g) ground black pepper
- 3 tbsp (50 g) Dijon mustard
- 3 tbsp (50 g) honey
- 1 lemon, juiced and zested
- 1 lb (500 g) potatoes, cut into wedges
- 1 large (200 g) bell pepper, sliced
- 1 tbsp (20 g) olive oil
- 1 tsp (2 g) salt
- 1 tsp (1 g) ground black pepper
- 1 tbsp (5 g) fresh rosemary, chopped
- ¼ cup (50 g) chopped fresh parsley
- 2 tbsp (20 g) chopped fresh mint
- 2 tbsp (30 g) walnuts, chopped
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