INGREDIENTS
1/4 cup honey
2 Tbsp Dijon mustard
2 Tbsp fresh rosemary, chopped
1 tsp dried thyme
1 tsp salt
1 tsp pepper
1 tsp lemon zest
5 cloves garlic, minced
whole leg of lamb (3 to 5 pounds)


DIRECTIONS
1) Mix the honey, mustard, rosemary, thyme, salt, pepper, zest, and garlic well.
2) Place the whole leg of lamb in a dish. Pour marinade over the lamb, then cover with a lid or foil and refrigerate for 8 hours or overnight.
3) Preheat oven to 450 degrees. Place marinated lamb in a roasting pan and sprinkle with salt.
4) Bake for 1 hour or until the internal temperature is at least 145 degrees. Let the roast rest for about 10 minutes before carving to allow juices to draw back into the meat.