We added a squirt of lemon juice and 1 tbsp. balsalmic vinegar to the marinade.

Baked the lamb with the marinade in an oven bag for 2 hours at 300 degrees. It was super tender! Took 2c of the fat drippings and cooked up a sauce with 1c. milk, 1tbsp cornstarch, rosemary twigs, and 1tsp balsalmic vinegar, salt/pepper to taste. I did put an aluminum foil tent on the leg of lamb during the first twenty minutes so it would not char..I then roasted it at 350 for 1 and 1/2 hours or until my instant read thermometer read 130 (or medium rare). I added two cups of water to the roasting pan. I read the reviews on this recipe and they were right on. I marinated it for two days, the taste was fantastic. We used a boneless leg of lamb, just under 7lbs. We added 1/4 c Balsamic vinegar, 1/4 c olive oil, and substituted 1 teaspoon lemon juice in place of lemon zest. We slit the roast about an inch deep all over the top and inserted lots of slivers of fresh garlic; marinated for 2 days and sprinkled with regular salt. We placed the lamb on a rack in a covered roasting pan, added cut up potatoes and carrots, baked at 350 for 2 hours, basting every 20 - 30 minutes. We didn't need to place marinade in the middle as others suggested, and also didn't need to add water to the bottom of the pan. We will add at least one cup of water to make gravy in the future. Moist, flavorful dish! The ingredients were a perfect blend. 1/4 cup honey 2 tablespoons prepared Dijon-style mustard 2 tablespoons chopped fresh rosemary 1 teaspoon freshly ground black pepper 1 teaspoon lemon zest 3 cloves garlic, minced 5 pounds whole leg of lamb 1 teaspoon coarse sea salt

Directions
1. 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 refrigerator overnight. 2. Preheat oven to 450 degrees F (230 degrees C). 3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. 4. 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 the roast rest for about 10 minutes before carving.

This leg of lamb is slightly spicy, lemony, and at first bite, a little sweet. Honey and lemon is a fantastic combination and the spices just add to it. As with all roast lamb, it needs time to marinate properly and takes time to cook.

Ingredients
For the lamb 2.2kg/41b 13oz leg of lamb For the marinade 2 tbsp vegetable oil 5 tbsp lemon juice 15g/oz fresh ginger, peeled and roughly chopped 6 large cloves garlic, peeled and roughly chopped 1 tbsp ground cumin 1 tbsp ground coriander tsp red chilli powder salt, to taste 1 tbsp garam masala tsp freshly ground black pepper 2 tbsp water For the honey rub 100g/3oz almonds, blanched 100ml/3fl oz Greek yoghurt 1 tbsp honey

Method
1. Blend together all the ingredients for the marinade in a blender or food processor. 2. Trim the excess fat and membranes from the leg of lamb. Make deep regular cuts all over the flesh with a short, sharp knife. Rub in the marinade, making sure you get it into the deep cuts. Place the lamb in a plastic food bag with the marinade and leave in the fridge, ideally for 24 hours, or for a minimum of 6-8 hours. 3. For the honey rub, blend together 70g/2oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag. Rub the honey blend into the lamb and ideally leave the lamb for another two hours (or at least 30 minutes), covered, in the fridge. Remove the lamb from the fridge and bring to room temperature before cooking. 4. Preheat the oven to 225C/425F/Gas 7 and place the lamb on a rack with a roasting tray underneath. Cook for 15 minutes then lower the heat to 180C/350F/Gas 4 and cook for another 1 hour 40 minutes, or until the meat juices run fairly pink when pierced, basting every 20-30 minutes. 5. Scatter over the remaining almonds and drizzle over the remaining honey and roast for another ten minutes. Check if the meat is cooked using a meat thermometer. The temperature should be 130-150C. The higher the temperature the more well cooked the meat will be. 6. Remove the lamb from the oven. Cover it with foil and allow to rest for 15 minutes. Pour out the juices, spoon off any excess fat, and serve it on the side. Serve the lamb with roasted potatoes and a vegetable of your choice.