Ingredients:

• 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

Method:

Step 1

Preheat oven to 350ºC.

Line a roasting pan with aluminium foil.

Step 2

Using paper towels, pat lamb dry.

Using a sharp knife, score the top side of the lamb by making shallow cuts all over.

Step 3

In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.

Step 4

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.

Step 5

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.