Jay's Leg of Lamb

This recipe originally came from our friend Di Balch in England. Jay has made it for years with great success. Make sure that you use a meat thermometer. Serves 4.
4 pound leg of lamb, bone in salt & pepper to taste garlic powder to taste 4 ounces honey 1 1/2 cups apple cider 1 teaspoon chopped fresh mint leaves 1 1/2 teaspoons chopped fresh thyme 2 Tablespoons flour 1 teaspoon lemon juice heavy duty aluminum foil Note: Jay uses much larger quantities of the mint and thyme than the recipe calls for, as you can see in the photo here. è	Leg of Lamb, before going into the oven
Preheat oven to 450°F. Rub meat liberally with garlic powder, salt and pepper. Place meat, wrapped in heavy duty aluminum foil, in large roasting pan. Before closing the foil, mix honey with 3/4 cup of the apple cider and pour over the meat. Sprinkle top with mint and thyme leaves. Close the foil and bake at 450°F for 30 minutes.
After 30 minutes, open foil and baste with the remaining 3/4 cup of cider and reduce the oven temperature to 350°F. Bake for approximately 45-60 minutes or until internal meat temperature is 120-125°F for rare to medium rare. Open the foil the last 15-20 minutes to help brown the meat.
Remove lamb from the oven, place meat on warmed serving platter and keep warm while you make the sauce. Sauce: Pour off juices from roasting pan into sauce pan. Skim off the fat, add flour and boil to thicken. Season sauce with salt, pepper and lemon juice.