If you get bored of the regular steak and chicken that most people cook at home, I recommend trying lamb.  I’ve got a recipe for a very simple Dijon Rosemary Crusted Leg of Lamb that I think is a home run.  It needs to marinate overnight and the cooking time is considerable (over an hour), but the prep is quite simple.

Dijon Rosemary Crusted Leg Of Lamb

Ingredients

• 1/4 cup honey
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lemon juice
• 4 cloves garlic
• 5 pounds whole leg of lamb
• 1 teaspoon coarse sea salt
• 2 beef bullion cubes

In a blender or food processor (I like my Cuisinart Mini Prep Food Processor), combine the honey, mustard, rosemary, ground black pepper, lemon juice and garlic. Blend until it forms thick paste and apply to the lamb. Place in large ziplock bag and marinate in the refrigerator overnight. Preheat oven to 450 degrees F. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Add 2-3 cups of water and 2 beef bullion cubes to bottom of roasting pan . Bake at 450 degrees F for 20 minutes, then reduce heat to 400 degrees F and roast for 60 to 70 more minutes for medium rare. The internal temperature should be at least 145 degrees F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.