Roast Leg of Lamb with Rosemary Sea Salt Rub

2kg whole leg of lamb
2 tbsp
Henry Langdon Rosemary Sea Salt Rub
Novo Mel Eucalyptus Honey
30ml Dijon mustard
2gm lemon zest

Preheat the oven for 450F
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 450F for 20 minutes, then reduce the heat to 400F 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.