LEG OF LAMB

Steps:

• MIX HONEY, LEMON ZEST, GARLIC, ROSEMARY, DIJON MUSTARD, SALT N BLACK PEPPER.
• SPREAD THIS MIXTURE AROUND DEBONED LAMB. WITH KITCHEN TWINE TIE UP LAMB N COVER WITH PLASTIC WRAP N REFRIGERATE FOR 24 HOURS TO MARINATE.
• PREHEAT OVEN TO 400 COOK UNCOVERED LAMB FOR 30 MIN...REDUCE TO 375 N COOK LAMB FOR 2 HOURS OR 20 MIN PER POUND. FIRST PUT WINE N WATER IN ROASTING PAN N BASTE EVERY HALF AN HOUR.
• LET LAMB REST FOR 10 MIN. B4 SLICING THEN...ENJOY :)