5 cloves garlic, crushed
3 tbsp. fresh rosemary, chopped
2 tbsp. lemon juice, freshly squeezed
1 tbsp. Dijon Mustard
2 tsp olive oil
1 1/4 tsp kosher salt, more or less to taste
fresh ground black pepper
3 1/2 - 4 lb uncooked trimmed lamb leg, boneless, rolled and tied

5 cloves garlic, crushed 3 tbsp fresh rosemary, chopped 2 tbsp lemon juice, freshly squeezed 1 tbsp Dijon Mustard 2 tsp olive oil 1 1/4 tsp kosher salt, more or less to taste 3 1/2 - 4 lb uncooked trimmed lamb leg, boneless, rolled and tied

Preheat oven to 375F. Line a roasting pan with aluminum foil and place a rack in the pan.

Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper: mix well and rub mixture all over lamb. Roll the lamb and use butchers twine to tie it together and place it on the prepared roasting pan.

Roast in the oven until medium rare and a meat thermometer in center reads 135-140F. Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests. Slice lamb into 1/4 thick slices.