The Merchant Tradition continues today...

Roast Leg of Lamb with Rosemay Sea Salt Rub

Ingredients.

2kg whole leg of lamb

2 tbls Henry Langdon  Rosemary Sea Salt Rub

60 ml honey

30 ml Dijon mustard

2gm lemon zest

Method

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.

Roast Recipe | Lamb with Rosemary Sea Salt

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