Categories: Marinades and Sauces

Ingredients

• 1/4 C honey
• 2 T dijon mustard
• 2 T fresh rosemary
• 1 t ground black pepper
• 1 t lemon zest
• 3 cloves garlic, crushed
• 2 T vegetable oil
• 1 t coarsely ground salt to sprinkle on meat just before cooking
• This is sufficient marinade for 2 x 600g pieces of boned lamb

Directions

1. Mix all ingredients except salt.

2. Brush liberally over meat, leave in frig for a few hours, or overnight.

3. Sprinkle ground salt over meat prior to cooking.

4. Cook meat for approx 30 minutes for a butterflied leg of lamb, rest for 10-15 minutes before carving.

5. For smaller pieces of meat, cook for shorter time accordingly, cover and rest 5 minutes before eating.

Email to a friend | Print this recipe | Back