Season the leg of lamb generously with sea salt, black pepper, and fresh rosemary leaves. Place it in a deep dish.

In a small bowl, prepare the marinade by combining Navarino Icons Mandarin Marmalade, Navarino Icons Extra Virgin Olive Oil, red wine, minced garlic, Dijon mustard, lemon juice and zest, chopped fresh rosemary, salt, and pepper. Mix well. Pour the marinade over the lamb, ensuring it's evenly coated. Cover the dish and refrigerate, preferably overnight, turning the lamb over at least twice during marination.

Preheat the oven to 180°C 

Place the marinated lamb in a roasting pan, uncovered, and roast one side for 1 hour or until it turns golden brown. Then, turn the lamb over and roast the other side for an additional 1 hour. If the marinade evaporates while baking, add water and wine to keep the roast from sticking to the bottom of the pan and becoming too dry. Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before thinly slicing.

Serve the Mandarin Marmalade Sweet Roasted Leg of Lamb with roasted young potatoes seasoned with Navarino Icons Sea Salt Flower and Navarino Icons Extra Virgin Olive Oil, along with a side salad of your choice.