This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest, which enhances the delightful flavour of this dish.
Prep Time: 15 mins / Cook Time: 90 mins
- 2.5 kg (5.2 pounds) whole, bone in leg of lamb
- 1/4-cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 ¼ teaspoon Cape Herb & Spice Sea Salt
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Wrap in cling film, plastic bag and marinate in the refrigerator overnight.
Preheat oven to 230º C (450º F)
Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake at 230º C (450º F for 20 minutes, then reduce heat to 200º C (400º F) and roast for 55 to 60 more minutes for medium rare.
The internal temperature should be at least 63º C (145º F) when taken with a meat thermometer.
Let the roast rest for about 10 minutes before carving.