Roast Leg of Lamb with Rosemay Sea Salt Rub
2kg whole leg of lamb
60 ml honey
30 ml Dijon mustard
2gm lemon zest
Pre heat the oven to 230c
In a small bowl, combine the honey, mustard, Henry Langdon Rosemary Sea Salt Rub and lemon zest. Mix well and apply to the lamb.
Place the lamb on a rack in a roasting pan and place into the oven.
Bake at 230c for 20 minutes, the reduce the heat to 200c and cook for another 55-60 minutes for a medium rare finish.
Allow the lamb to rest for 10 minutes before carving to serve with your favorite vegetables.