Shannon’s Roast Leg of Lamb
A classic roast with a bright, citrusy twist. This leg of lamb gets its flavor from a marinade of honey, orange marmalade, Dijon mustard, rosemary, and garlic—simple ingredients that let the quality of Shannon Ranch lamb shine. Roasted until perfectly tender and lightly caramelized, it’s an easy centerpiece that delivers big flavor with minimal effort. Serve it carved at the table for holidays, Sunday dinners, or any meal that calls for something memorable.
Recipe Information
Prep Time: 5 Minutes
Cook Time: 90 Minutes
Total Time: 95 Minutes
Total Servings: 8
Ingredients
- ¼ cup honey
- ¼ cup orange marmalade
- 2 tbsp prepared Dijon-style mustard
- 2 tbsp fresh rosemary (chopped)
- 1 tsp freshly ground black pepper
- 1 tsp lemon zest
- 3 garlic cloves (minced)
- 4 lb Shannon Ranch Leg of Lamb (adjust cooking time for smaller portions)
- 2 tsp coarse sea salt or kosher salt
Directions
In a small bowl, combine the honey, orange marmalade, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 450 degrees F (230 degrees C).
Place lamb on a rack in a roasting pan and sprinkle with salt .
Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 45 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
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