Step 1: Preheat the Oven and Prepare the Lamb

Preheat your oven to 450°F (230°C). While the oven is heating up, take the lamb out of the fridge to bring it to room temperature (about 20 minutes). This ensures even cooking.

Using a sharp knife, make small slits all over the lamb (about 1-inch deep). These slits will help the marinade penetrate the meat, ensuring maximum flavor.

Step 2: Prepare the Herb Rub

In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, lemon zest, olive oil, salt, and black pepper. Mix everything together to form a fragrant herb rub.

Rub the mixture all over the lamb, making sure it gets into the slits. Don’t be afraid to get your hands dirty here—this is where all the flavor gets infused into the meat.

Step 3: Sear the Lamb (Optional but Recommended)

In a large skillet over medium-high heat, add a little olive oil. Once hot, sear the lamb on all sides for 3-4 minutes until it’s golden brown. This step helps create a nice crust on the lamb, locking in those juicy flavors.

Step 4: Roast the Lamb

Place the lamb on a roasting rack in a large roasting pan. Pour the white wine and broth into the bottom of the pan. The liquids will help keep the lamb moist and create a delicious sauce as it roasts.

Put the lamb in the oven and roast for 15 minutes at 450°F (230°C). After 15 minutes, reduce the temperature to 350°F (175°C) and continue roasting for 1 hour 15 minutes, or until the internal temperature of the lamb reaches 135°F (57°C) for medium-rare. If you prefer it more well-done, aim for 140°F (60°C) for medium.

Step 5: Baste and Finish Roasting

Every 30 minutes, baste the lamb with the pan juices to keep it moist and flavorful. If you like, add a tablespoon of butter to the pan for an extra rich finish. The lamb should develop a beautiful, crispy crust while staying tender inside.

Step 6: Rest the Lamb

Once the lamb has reached your desired level of doneness, remove it from the oven and let it rest for at least 15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring that each slice is juicy and tender.

Step 7: Make the Sauce

While the lamb is resting, pour the pan juices into a small saucepan. Bring the liquid to a simmer over medium heat. Add Dijon mustard and honey to the sauce, whisking until it thickens slightly. Taste and adjust seasoning with salt and pepper if needed.