4 to 5 pounds (1.8 to 2.3 kg) leg of lamb
2 tablespoons (30 mL) Dijon mustard*
2 cloves garlic, minced
1 tablespoon (15 mL) each dried rosemary, thyme and savoury*
Sea salt and pepper as needed
3 garlic cloves, peeled and crushed A few sprigs of fresh rosemary, thyme, sage and savoury*
A few hours before cooking, carefully separate the lamb from the bone in the middle of the roast. Place the aromatics (sprigs of fresh herbs and a few crushed garlic cloves) around the bone; this will add a lot of flavour from the inside while it's roasting! Combine the mustard, garlic and chopped herbs in a bowl and mix well.
Season the lamb with sea salt and pepper, rubbing it well into the meat. Next, rub the herbed mustard over the lamb and place it in a bowl wrapped with plastic. Refrigerate until needed. This marinating will allow for the flavours of the mustard, herbs and garlic to work their magic and really add to the lamb.
Pre-heat your oven to 450ºF (230ºC) and take the lamb out of the fridge, allowing it to come to room temperature before cooking. Place the leg of lamb on a rack in a roasting pan and slide it into the hot oven for 5 minutes, this will help sear the meat. Reduce the heat to 350ºF (180ºC) and continue roasting until an instant read thermometre reads 135-140ºF or 55-60ºC (about 40-50 minutes for medium). Remove it from the oven, loosely cover with foil and let it rest for 10-15 minutes before carving.
Quick Tip: Watch your garlic, keep it golden brown! Burnt garlic will leave a bitter taste to the oil, not the sweet garlic flavour we want!
*Chef Ryan suggests using the Sobeys Compliments brand