Name: Roast Leg of Lamb with Blackened Honey Dijon Crust
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 (5 lb) bone-in leg of lamb; 2 cloves garlic, smashed and thinly sliced (for inserting into lamb); 10 cloves garlic; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 teaspoon dried rosemary; 1 1/2 tablespoons kosher salt; 2 teaspoons black pepper; 1/4 cup honey Dijon mustard; 1 tablespoon olive oil; 4 cloves garlic, smashed; 2 medium red onions, thinly sliced; 10–11 whole carrots, peeled; 2 tablespoons olive oil; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1/4 cup flour; 2 tablespoons honey Dijon mustard; 1/2 cup white cooking wine (or chicken broth); 3 cups chicken broth; Salt and pepper, to taste

Roast Leg of Lamb with Blackened Honey Dijon Crust

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This stunning roast leg of lamb is coated in a bold honey Dijon garlic rub and roasted until tender with a crisp blackened crust. A show-stopping centerpiece for Easter or special occasions!

Author: Sarah
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings
Category: Main Course
Method: Roasting / Baked
Cuisine: American
Diet: Gluten Free

Ingredients

For the Lamb:

1 (5 lb) bone-in leg of lamb

2 cloves garlic, smashed and thinly sliced (for inserting into lamb)

Honey Dijon Garlic Rub:

10 cloves garlic

1 tablespoon dried oregano

1 tablespoon dried thyme

1 teaspoon dried rosemary

1 1/2 tablespoons kosher salt

2 teaspoons black pepper

1/4 cup honey Dijon mustard

1 tablespoon olive oil

For the Roasting Pan:

4 cloves garlic, smashed

2 medium red onions, thinly sliced

10–11 whole carrots, peeled

2 tablespoons olive oil

2 teaspoons kosher salt

1/2 teaspoon black pepper

For the Onion Gravy:

1/4 cup flour

2 tablespoons honey Dijon mustard

1/2 cup white cooking wine (or chicken broth)

3 cups chicken broth

Salt and pepper, to taste

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Instructions

Prep the lamb: Let lamb rest at room temp. Slice garlic and insert into small cuts all over the lamb.

Make the rub: Blend garlic, oregano, thyme, rosemary, salt, pepper, mustard, and olive oil into a paste. Rub over the entire lamb.

Prepare roasting pan: Layer onions, carrots, and garlic in the pan. Toss with olive oil, salt, and pepper.

Place lamb on a roasting rack over the vegetables. Let sit with rub for 15–60 minutes.

Preheat oven to 500°F (260°C). Place lamb in the oven for 10 minutes.

Without opening the door, reduce oven to 400°F (204°C). Roast for an additional 1 hr 10–25 mins until desired internal temperature (see Notes).

Remove lamb and rest for 20 minutes, tented with foil.

Make the gravy: Use pan drippings and onion mixture. Whisk in flour, then mustard, wine, and broth gradually. Simmer until thickened.

Slice lamb: Follow bone contours for clean slices. Serve with roasted carrots and onion gravy.

Notes

Onion Choice: Red onions add subtle sweetness, but white or yellow onions work too.

Temperature Guide:

Rare: 115–120°F

Medium-Rare: 120–125°F

Medium: 130–135°F

Medium-Well: 140–145°F

Well-Done: 150–155°F

Resting is Key: Always rest meat before carving to retain juices.

Gravy Tip: Add 2 tbsp butter at the end for a richer sauce.

Find it online: https://allrecipesmade.com/roast-leg-of-lamb-with-blackened-honey-dijon-crust/