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Andrew Miner
2016-12-10 14:32:06 -08:00
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src/roast-leg-of-lamb-with-rosemary/index.pug
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doctype html
html
head
link(href="/style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Roast Leg of Lamb with Rosemary
section.ingredients
.image
img(src="final.png")
.list
table
tr
td 5 lbs
td leg of lamb
tr
td 2 tbsp
td dijon mustard
tr
td ¼ cup
td honey
tr
td 1 tsp
td black pepper
tr
td 1 tsp
td coarse sea salt
tr
td 3 cloves
td garlic
tr
td 1 tsp
td lemon zest
tr
td 2 tbsp
td rosemary (fresh, chopped)
section.directions
table
tr
td 1
td
| Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
| well and apply to the lamb. Leave in refrigerator to marinade.
td overnight
tr
td 2
td Preheat over to 450°F
td 10 min
tr
td 3
td Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.
td 20 min
tr
td 4
td Reduce the heat to 400°F and cook until internal temperature reaches 140°F.
td 55-60 min
tr
td 5
td Allow the roast to rest on the counter before carving.
td 10 min