Ingredients
- ¼ cup honey
- 2 tbsp. prepared Dijon-style mustard
- 2 tbsp. chopped fresh rosemary
- 1 tsp. freshly ground black pepper
- 1 tsp. lemon zest
- 3 cloves garlic (minced)
- 5 pounds whole leg of lamb
- 1 tsp. coarse sea salt
Directions
In small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb.
Cover and marinate in the refrigerator overnight.
Preheat oven to 450°. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Bake at 450° degrees for 20 minutes, then reduce heat to 400° and roast for 55-60 more minutes for medium rare.