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1
Lets cut out the fat, literally cut any excess fat or silver skin from the leg of lamb.
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2
In a small bowl, mix Rosemary, Table Salt, Cracked Black Pepper. Rub the mixture with your hands (that's right lets get our hands dirty) evenly over the meat. Then coat with Good Olive Oil.
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3
Wrap meat tightly in plastic wrap and if you have time refrigerate overnight, if not one hour will suffice.
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4
When ready to cook, cut 8 slits into the lamb and insert a sliver of garlic into each cut. Let lamb sit for 30 minutes before cooking so the lamb will roast more evenly.
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5
While lamb is resting preheat oven to 450 degrees.
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6
Place lamb in dutch oven.Cook at 450 degrees for the first 15 minutes, then turn the temperature down to 350 degrees, and continue to cook lamb for 25 minutes per pound to reach medium rare (120 degrees with a meat thermometer).
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7
When lamb is 30 degrees from your ideal temperature, remove lamb from oven and drain off fat and add one large Minced Garlic Clove, Lemon Zest, Honey and Water to pan. Put lamb back in the oven to finish cooking.
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8
Once your lamb is 10 degrees away from your ideal cooking temp remove lamb from oven, take out of pan and wrap loosely in foil. Let rest on the cutting board for 20 minutes.
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9
Once lamb is removed, add Flour to juices in the dutch oven and cook on stove top over medium heat until thick. Stir constantly with whisk so gravy does not clump.
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10
Strain and place gravy in serving dish. Gracefully smother Rosemary Honey gravy over sliced lamb.
