- 2.6 kg leg of lamb
- 3 tbsp dried rosemary leaves
- 2 tbsp each honey and wholegrain mustard
- 1 lemon, sliced
Preheat the oven to 220°C (200°C fan-forced). Season lamb with olive oil, sea salt, and cracked pepper. Place into a large roasting tray. Place into the oven and bake or 45 minutes.
Meanwhile, in a small bowl, combine rosemary, honey, and mustard. Remove lamb from the oven after 45 minutes and arrange lemon slices over the top. Baste well with glaze, return to the oven for further 30 minutes, basting twice more. Remove lamb, cover loosely with foil and allow to rest for 20 minutes. Slice and serve with lamb gravy, roasted garlic potatoes, and baby carrots and broccoli.