Rosemary Honey Roast Leg Of Lamb - cooking recipe

Ingredients

5 lbs leg of lamb
1/4 cup honey
2 tablespoons prepared Dijon mustard
2 tablespoons chopped fresh rosemary
1 teaspoon ground black pepper
1 teaspoon lemon, zest of
3 cloves garlic, minced
1 teaspoon sea salt or 1 teaspoon kosher salt

Preparation

Combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic nicely in a bowl.
Rub this spice and honey mixture now into the lamb.
Cover.
Allow to marinate, refrigerated, overnight so to allow the flavours to intensify to their fullest.
Preheat the oven to 450F (230C).
Place lamb on a rack in a roasting pan.
Sprinkle with salt to taste.
Bake at 450F (230C) for 20 minutes.
Reduce heat to 400F (205C).
Roast for 55-60 minutes more.
There is an accompanying note with the recipe that says the internal temperature will measure 145F (63C) for medium rare and 165F (74C) for well done.