Ingredients
4 pounds Boneless leg of lamb
5 cloves Garlic cloves
3 cube Minced garlic
.25 cup Yellow mustard, like French’s
4 teaspoons Herbes de provence
3 teaspoons Dried mint
1 teaspoons Salt
1 teaspoons Ground black pepper
Preparation
Allow meat to come to room temperature (about 45 minutes to an hour from the fridge). If the roast is pre-wrapped in twine, unwrap it.
During this time, defrost the minced garlic cubes (I use 1 inch frozen minced garlic that I prepare ahead of time) in the microwave. This only takes about 30 seconds.
Combine the minced garlic with the herbes de provence, mint, salt, pepper and quarter cup yellow mustard in a small bowl. More mustard can be added to get a nice spreadable paste. Set aside
Peel the whole garlic cloves and slice them lengthwise to get 4-6 slivers per clove.
Use a narrow knife to poke holes in the roast, then stuff with slivers of garlic cloves. You can saute the cloves a bit before stuffing if you prefer a less powerful garlic flavor in the final product.
Preheat the oven to 350 degrees F (177 C)
Once the roast is at room temp, rub the mustard herb paste all over the roast in the pan you will be cooking it in, inside where the bone was and outside.
Use the butcher’s twine to pull the meat together into a loaf and tie. You will need about 1.5-2 yards (1.5-2 m)
Place roast in oven, and bake for 1 hour.
Check the internal temperature after 1 hour, 135 F will give you rare, 145 F for medium, 155 F if you want to ruin it. Keep in mind the meat may raise 5 degrees or so after being removed from the oven.
Remove the meat from the oven and allow it to rest about 20 minutes before cutting
