1 x Lamb leg whole (2-2.2kg)
1/2T olive oil
2 garlic cloves, minced
1/2T dijon mustard
1/2T each of rosemary and thyme, finely chopped
1/2t black pepper
- Preheat the oven to 180°C and line a roasting dish with foil.
- Fry the lamb with paper towels and cut light score marks across the fleshy side of the lamb.
- Mix the remaining ingredients in a small bowl then rub into the whole lamb, focusing on the scored lines.
- Place the lamb thick side up onto the prepared dish and roast for 1 hour 20 minutes. Allow to rest for 15 minutes before serving.