Easy Boneless Honey Marinated Butterflied Leg Of Lamb

Total Time: 24 hrs 25 mins Preparation Time: 24 hrs Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 (5 lb) boneless butterflied leg of lamb
• 1/3 cup honey
• 1/3 cup vegetable oil
• 1 lemon, juice of
• 2 tablespoons dijon mustard (can use a couple tablespoons more if desired)
• 1 small onion, chopped
• 2 tablespoons minced fresh garlic (can use more)
• 1 tablespoon fresh rosemary
• 1 teaspoon seasoning salt (or use salt)
• black pepper

Recipe

• 1 in a large heavy plastic ziploc bag combine the honey vegetable oil, lemon juice, dijon, onion, garlic, fresh rosemary, salt and black pepper (i use about 1-1/2 teaspoons black pepper).
• 2 add in the lamb and turn to coat in the marinade.
• 3 seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade.
• 4 when ready to cook, remove the lamb from the plastic bag and discard marinade.
• 5 let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling.
• 6 set oven to 425 degrees.
• 7 pat the lamb dry with paper towel.
• 8 heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
• 9 transfer the lamb to a large greased baking sheet.
• 10 cook the lamb for about 20-25 minutes for medium-rare.
• 11 let rest 15 minutes before slicing.
• 12 delicious!