Ingredients

• 1.5 kg Boneless Lamb Leg
• 12 cloves Garlic Cloves
• 3 sprigs Fresh Rosemary
• 3 sprigs Fresh Thyme
• 4 tablespoons Olive Oil
• 1 tablespoon Dijon Mustard
• 2 teaspoons Coarse Sea Salt
• 1 teaspoon Freshly Ground Black Pepper
• 0.5 cup Dry White Wine
• 0.5 cup Water

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the boneless lamb leg dry with paper towels.

2. 2

   Mince 8 of the garlic cloves and finely chop the rosemary and thyme leaves. In a small bowl, combine the minced garlic, chopped herbs, 2 tablespoons of olive oil, salt, and pepper to create a fragrant paste.

3. 3

   Spread the Dijon mustard evenly over the entire surface of the lamb leg. Then, generously rub the garlic-herb paste over the mustard, ensuring it's well coated.

4. 4

   Score the remaining 4 garlic cloves and insert them into small slits made around the lamb leg, pushing them deep into the meat.

5. 5

   Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the lamb on all sides until nicely browned, about 2-3 minutes per side.

6. 6

   Transfer the skillet or roasting pan to the preheated oven. Roast for 60-90 minutes for medium-rare (internal temperature 57-60°C / 135-140°F), or longer for desired doneness, basting occasionally with pan juices.

7. 7

   Once the lamb reaches your desired doneness, remove it from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute.

8. 8

   While the lamb rests, place the roasting pan on the stovetop over medium heat. Add the dry white wine and water, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes, reducing slightly, then strain for a simple pan sauce.

9. 9

   Slice the rested lamb against the grain into thick pieces. Serve immediately with the pan sauce, accompanied by roasted potatoes or green beans.