1/4 cup honey
2 tsp Dijon mustard
2 tbsp chopped fresh rosemary
1 tsp freshly ground black pepper
1 tsp lemon zest (I used the zest of a whole lemon)
3 cloves garlic, minced
1 tsp coarse sea salt
2-2,5 kg whole leg of lamb
2. Preheat the oven to 230 C.
3. Place lamb on a rack in a roasting pan and covet it with aluminum foil.
4. Bake at 230 degrees C for 20 minutes, then reduce heat to 200 C and roast for 2 hours, remove the foil and bake for another 30-40 minutes on 150 C for a nice crust.
5. Serve with green salad or tarator.