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Herb and Honey Crusted Leg of Lamb with Romesco Sauce
Recipes
Herb and Honey Crusted Leg of Lamb with Romesco Sauce
8 servings
1 hour 45 minutes total (Active 20 minutes)

Ingredients

  • ½ cup fresh rosemary
  • 1 teaspoon fresh thyme, leaves only
  • 4 cloves fresh garlic, divided
  • 2 tablespoons Dijon mustard
  • ⅓ +½ cup extra-virgin olive oil, divided
  • ¼ cup honey
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons pepper, divided
  • 1 bone-in leg of lamb (about 6-7 lb)
  • 1 (12-oz) jar roasted red peppers, drained
  • ½ cup sliced almonds
  • ¼ cup fire-roasted tomatoes, drained
  • 2 tablespoons fresh Italian parsley
  • 2 tablespoons sherry vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper

Steps

    1. Preheat oven to 500°F. Pulse the rosemary, thyme, and 3 cloves until minced in a mini food processor. Add mustard, ⅓ cup olive oil, honey, ½ teaspoon salt, and ¼ teaspoon pepper and pulse to blend.
    2. Season lamb with 1 teaspoon salt, pepper, and herb mix; place lamb on wire rack in a roasting pan (wash hands). Place in oven and reduce heat to 375°F. Bake 1–1 ½ hours or until 145°F. Let stand 15 minutes before slicing.
    3. Combine remaining ingredients in a food processor (except oil). Process until combined. Slowly pour in remaining ½ cup oil while processing until mixture is smooth and combined. Serve sauce with lamb slices.

Amount per ⅛ recipe serving: Calories 800, Total Fat 53g, Sat Fat 14g, Trans Fat 0g, Chol 210mg, Sodium 640mg, Total Carb 15g, Fiber 1g, Sugars 10g, Protein 64g, Calc 6%, Vitamin A 30%, Vitamin C 40%, Iron 30%