Ingredients
1 leg of lamb
2 cloves garlic, minced
3 tbsp coarse-grained mustard
2 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
2 tbsp lemon juice
Directions
1. Rinse lamb with cold water; pat dry with a clean cloth or paper towels.
2. Combine mustard, garlic, rosemary, salt and pepper, and lemon juice. Rub garlic-herb mixture over lamb.
3. Place leg, fat side up, on meat rack in foil-lined shallow roasting pan.
4. Roast for about15 minutes. Reduce oven temperature to 325 F; roast about 20 minutes per pound for medium.
5. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5 to 10 degree F.
6. Cut strings from roast; discard. Carve into 20 slices.
