Lamb with Rosemary Honey Mustard Glaze

This recipe is one that Don found from Allrecipes. It is the best recipe I've ever had for lamb and all the ingredients are items we have on hand with the exception of fresh rosemary, which we do actually get. Usually we substitute for dry, which I imagine you could, but it really is awesome with fresh if you can get it for a reasonable price. Original recipe calls for leg of lamb, but we have always done it with a lamb roast, which we get at Costco. I imagine you could do it with pretty much any cut of lamb and it would still be great. We like making extra marinade to use as a sauce, it really is that good! Can be served with pretty much anything, we've done it a couple of times with a quinoa recipe and the flavors went together really well. 

INGREDIENTS:

• 1/4 cup honey
• 2 Tbsp Dijon mustard (We use the Grey Poupon brand)
• 2 Tbsp fresh rosemary, chopped
• 1 tsp ground black pepper
• 1 tsp lemon zest
• 3 cloves garlic, minced
• Optional: dash each of lemon juice and balsamic vinegar (Haven't tried it this way yet, but want to at some point. Some of the reviewers prepared it this way and it's supposed to be really good!)
• 2 lbs of lamb roast approx. (Original recipe calls for 5 lbs of lamb leg, but the roasts we get are smaller)
• 1 tsp coarse sea salt 

PREPARATION:

1. Combine the honey, mustard, rosemary, pepper, lemon zest and garlic. Mix well (some reviewers recommend putting it all in the blender to mix. I think if you want to make extra to use it as a sauce afterwards I would definitely recommend that b/c of the garlic cloves) and apply to the lamb. Cover and marinate in the fridge overnight. 
2. Preheat the oven to 450° F.
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Cover loosely with a foil tent.
4. Cook for 20 min at 450 then turn the oven down to 350 and cook for 1 hour. Remove the foil and turn the heat temp up to 400 and cook for another 10 - 15 min. (Consider simplifying, I don't know if all this is quite necessary...will double check the next time we make it and update this.)
5. Let the roast sit for 10 min and then carve and serve with extra marinade as sauce! Yum!