.Recipe of the week.

With Easter less than a week away we have finally made it to the main course! Lamb is our household's favorite meat - so much so that it was the main course at our wedding. Mmmmm. For a large group of people I like a leg of lamb vs a rack of lamb because it's easier and cheaper. If you have more than 7 people you might consider roasting two smaller legs and adjusting the cooking time instead. Also, if I hear of any of you serving your lamb with mint jelly like it's 1972 or something i will go over to your house and scold you - lamb is delicious, do not ruin it this way. I hope you give this recipe a try, it's worked for me many times and is so perfect for Easter dinner!

Roast Leg of Lamb

Ingredients:

1/4 cup of honey

2 tablespoons of Dijon mustard

2 tablespoons of chopped fresh rosemary {not dried}

1 teaspoon of freshly ground black pepper

1 teaspoon if lemon zest

1 bulb of garlic

olive oil

sea salt

7 pound leg of lamb

Directions:

1. In a small bowl combine the honey, mustard, rosemary, lemon zest and black pepper and set aside. With a paring knife make small cuts all over the lamb. Slice each clove of garlic in 2-4 to make slivers then insert the slivers into the cuts you made. Place the lamb in a large dish and cover with the honey marinade. cover it and marinate 1-2 days in the fridge.

2. With oven rack on the bottom third of the oven preheat to 375 degrees.

3. Put the lamb on a rack in a large roasting pan & sprinkle with salt to taste.

4. Roast until a thermometer registers 140 degrees {about 90 minutes depending on oven & size of lamb}. Take the lamb out and tent with foil. Let it rest for 15 minutes before you make a single slice so that the juices have time to settle.

5. Enjoy with a nice bottle of wine & good friends!