- 1 (2,26 to 2,72 kgs) trimmed bone-in leg of lamb
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp Dijon mustard
- 1 tbsp coarse salt
- 2 tbsp ground black pepper
Preheat oven to 350ºC.
Line a roasting pan with aluminium foil.
Using paper towels, pat lamb dry.
Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
Place lamb, fat side up, on a rack in the prepared roasting pan.
Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
Place into oven and roast until it reaches an internal temperature of 135ºC for medium,
about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness.
Let rest 15 minutes before slicing.