65 lines
2.1 KiB
Plaintext
65 lines
2.1 KiB
Plaintext
doctype html
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html
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head
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link(href="../style.css" rel="stylesheet" type="text/css")
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meta(charset="UTF-8")
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meta(name="viewport" content="user-scalable=no, width=device-width")
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body.recipe
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h1 Roast Leg of Lamb with Rosemary
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section.ingredients
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.image
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img(src="large.png")
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.list
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table
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tr
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td 5 lbs
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td leg of lamb
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tr
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td 2 tbsp
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td dijon mustard
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tr
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td ¼ cup
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td honey
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tr
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td 1 tsp
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td black pepper
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tr
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td 1 tsp
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td coarse sea salt
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tr
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td 3 cloves
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td garlic
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tr
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td 1 tsp
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td lemon zest
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tr
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td 2 tbsp
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td rosemary (fresh, chopped)
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section.directions
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table
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tr
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td 1
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td
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| Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix
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| well and apply to the lamb. Leave in refrigerator to marinade.
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td overnight
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tr
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td 2
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td Preheat over to 450°F
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td 10 min
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tr
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td 3
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td Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook.
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td 20 min
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tr
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td 4
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td Reduce the heat to 400°F and cook until internal temperature reaches 140°F.
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td 55-60 min
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tr
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td 5
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td Allow the roast to rest on the counter before carving.
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td 10 min
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