Pair With: 2009 Metralla Blend
2 Tbsp Dijon-Style Mustard
2 Tbsp Chopped Fresh Rosemary
1 tsp Ground Black Pepper
1 tsp Course Sea Salt
1 tsp Lemon Zest
3 Cloves Minced Garlic
5 lbs Whole Leg of Lamb
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the fridge overnight.
Preheat oven to 450 degrees F (230 degrees C).
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let teh roast rest for about 10 minutes before carving.