Herb-Marinated Roast Leg of Lamb

Combine the sweetness of honey, the pungency of garlic, and the earthiness of rosemary with a hint of spice from mustard and a burst of citrus flavor from lemon zest, along with a pinch of pepper in a small bowl. Place the lamb cutlets on a flat surface; generously apply the mixture to coat the meat evenly. Cover with plastic wrap and refrigerate for 8 hours or overnight to allow the flavors to meld.

Preheat your oven to a high temperature of 450 degrees F (230 degrees C). Carefully transfer the lamb cutlets onto a rack in a roasting pan and sprinkle with salt to taste, allowing each piece to shine.

Bake the lamb in the preheated oven for 20 minutes, then decrease the heat to a moderate temperature of 400 degrees F (200 degrees C) and continue roasting for an additional 55 to 60 minutes, or until it reaches your desired level of doneness. To ensure the lamb is cooked to perfection, insert an instant-read thermometer into the center of the meat; it should read at least 120 degrees F (50 degrees C). Once cooked, let the lamb rest for about 10 minutes before carving and serving.