Roasted Leg of Lamb

Ingredients
3 – 4lb boneless lamb leg, trimmed
¼ cup olive oil
2 tbsp Dijon mustard
4 garlic cloves minced
¼ cup rosemary, chopped or 2 tbsp dry rosemary
Salt & pepper to taste

Directions
Bring the lamb to room temperature, about 30 minutes.

Pre-heat oven to 450°F.  

Combine the olive oil, Dijon, garlic and rosemary in a bowl, mix well.  

Spread the herb mixture on both sides of the lamb and roll it into a log.  Tie the roast with kitchen twine to keep it together.  If the outside requires more herb mixture, add a bit more. Season with salt and pepper.

Place the roast seam side down, with the fat layer on top, in a greased roasting dish.  Sear the lamb in the oven for 15 minutes.  Reduce the heat to 350°F and cook until desired doneness. (See cook time below)

Remove from the oven and transfer lamb to a cutting board to rest for 15 minutes. Slice and serve.

You can add your favourite root vegetables with garlic, olive oil and salt & pepper to the roasting pan with the lamb before cooking for a complete, easy meal.