In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon rind and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 230 degrees C.
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Bake in preheated oven for 20 minutes, then reduce heat to 200 degrees C and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 63 degrees C when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.