1/4 cup honey
2 TBSP prepared Dijon style mustard
2 TBSP chopped fresh rosemary
1 tsp freshly ground black pepper
1 tsp lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 tsp salt (or to taste)
Remove the rubbery skin from the lamb or ask your butcher to do it. Score the remaining fat. 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. Preheat oven to 450 deg. Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake at 450 deg for 20 minutes, then reduce heat to 400 deg and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 deg when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
It should be noted that Lamb is traditional for both Easter and Passover.