| 5 lbs | leg of lamb |
| 2 tbsp | dijon mustard |
| ¼ cup | honey |
| 1 tsp | black pepper |
| 1 tsp | coarse sea salt |
| 3 cloves | garlic |
| 1 tsp | lemon zest |
| 2 tbsp | rosemary (fresh, chopped) |
| 5 lbs | leg of lamb |
| 2 tbsp | dijon mustard |
| ¼ cup | honey |
| 1 tsp | black pepper |
| 1 tsp | coarse sea salt |
| 3 cloves | garlic |
| 1 tsp | lemon zest |
| 2 tbsp | rosemary (fresh, chopped) |
| 1 | Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix well and apply to the lamb. Leave in refrigerator to marinade. | overnight |
| 2 | Preheat over to 450°F | 10 min |
| 3 | Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook. | 20 min |
| 4 | Reduce the heat to 400°F and cook until internal temperature reaches 140°F. | 55-60 min |
| 5 | Allow the roast to rest on the counter before carving. | 10 min |