Roast Leg of Lamb With Honey Rosemary Marinade

It's Spring and nothing is better than a Leg of Lamb for a festive dinner. I used this recipe for our party last night and everyone loved it and wanted the recipe.

Start with a 4 to 5 pound leg of lamb

For the marinade, combine 1/4 cup honey, 2 tablespoons Dijon mustard, 2 tablespoons chopped fresh rosemary, sea salt and black pepper (to taste), 1 teaspoon lemon zest and juice from one half of the lemon, 3 cloves garlic, minced.

Marinate overnight.

Preheat oven to 450 degrees

Place lamb on a roasting pan and sprinkle with sea salt. Bake for about 20 minutes, then reduce the heat to 325 degrees. Roast until it reaches the temperature that you desire; For medium rare it will take about 20 minutes per pound but the temperature is the deciding factor when to take it out of the oven - medium rare temp is about 145 degrees. I roasted mine to 152 degrees for more of a medium temp. Let it rest about 10 minutes before carving.

Serve with a garnish of fresh mint and mint jelly.

People will rave and it's easy...............................