Roast Leg of Lamb with Rosemary Sea Salt Rub
2kg whole leg of lamb
2 tbsp Henry Langdon Rosemary Sea Salt Rub
60ml Novo Mel Eucalyptus Honey
30ml Dijon mustard
2gm lemon zest
Preheat the oven for 450°F
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
Bake at 450°F for 20 minutes, then reduce the heat to 400°F 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.