Easy Boneless Honey Marinated Butterflied Leg Of Lamb

• 1 (5 lb) boneless butterflied leg of lamb
• MARINADE
• 1/3 cup honey
• 1/3 cup vegetable oil
• 1 lemon, juice of
• 2 tablespoons Dijon mustard (can use a couple tablespoons more if desired)
• 1 small onion, chopped
• 2 tablespoons minced fresh garlic (can use more)
• 1 tablespoon fresh rosemary
• 1 teaspoon seasoning salt (or use white salt)
• black pepper

1. In a large heavy plastic ziploc bag combine the honey vegetable oil, lemon juice, Dijon, onion, garlic, fresh rosemary, salt and black pepper (I use about 1-1/2 teaspoons black pepper).
2. Add in the lamb and turn to coat in the marinade.
3. Seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade.
4. When ready to cook, remove the lamb from the plastic bag and discard marinade.
5. Let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling.
6. Set oven to 425 degrees.
7. Pat the lamb dry with paper towel.
8. Heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
9. Transfer the lamb to a large greased baking sheet.
10. Cook the lamb for about 20-25 minutes for medium-rare.
11. Let rest 15 minutes before slicing.
12. DELICIOUS!

boneless butterflied leg of lamb, marinade, honey, vegetable oil, lemon, couple, onion, fresh garlic, fresh rosemary, salt, black pepper

Taken from www.food.com/recipe/easy-boneless-honey-marinated-butterflied-leg-of-lamb-161067 (may not work)