Honey and Mustard Glazed Roasted Leg of Lamb

This honey and mustard glazed roast leg of lamb recipe is great for a modern, spring-inspired Easter meal. This lamb recipe has lovely brightness and produces a crisp, caramelized exterior on the tender meat.

Serves 4–6
Total Time: 1 hour 15 minutes (plus 20 minutes resting)

Ingredients:

• 1 bone-in leg of lamb (2.5–3 lb)
• 2 Tablespoons Dijon mustard
• 2 Tablespoons whole grain mustard
• 2 Tablespoons honey
• 2 cloves garlic, minced
• 1 Tablespoon olive oil
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Remove the lamb from the fridge 30 minutes before cooking to bring it to room temperature.
2. Pat lamb dry with paper towels.
3. Make the glaze: In a small bowl, mix together Dijon mustard, whole grain mustard, honey, garlic, olive oil, rosemary, thyme, salt, and pepper.
4. Rub the mustard and honey mixture all over the lamb, ensuring it’s coated evenly.
5. Let it sit for 15–20 minutes to absorb flavor.
6. Preheat oven to 450°F (230°C).
7. Place the lamb in a roasting pan, fat side up.
8. Roast for 15 minutes to develop a crust.
9. Lower oven to 350°F (175°C) and continue roasting for 30–40 minutes (or until internal temp reaches 130°F (54°C) for medium-rare).
   1. 125°F (52°C) – Rare
   2. 130°F (54°C) – Medium-rare
   3. 140°F (60°C) – Medium
10. Remove from oven, cover loosely with foil, and let rest for 20 minutes.
11. Slice thinly and drizzle with any pan juices.

Complete the Meal with these Easter Sides:

• Roasted baby carrots with honey and thyme
• Creamy scalloped potatoes
• Buttered peas with mint
• Roasted Brussels sprouts with pancetta