• Trim the fat - Use a pairing knife and trim excess fat from the leg of lamb. Pat it dry and set aside.
  4 - 5 lbs Leg of lamb
• Garlic - Dot the fat side of the lamb with pieces of garlic cloves. You can also use rosemary along with garlic.
  8 cloves Whole garlic
• Make the marinade - In a bowl, combine all the marinade ingredients.
  2 tbsp Rosemary leaves, 2 tbsp Thyme leaves, 1 tsp Kosher salt, 1 tsp Black pepper, 2 tbsp Lemon juice, 1 tbsp Mustard paste, 6 cloves Garlic , 1 tsp Siracha, 2 tbsp Olive oil
• Marinate - Generously rub the marinade mixture all over the lamb, both inside and all around. Let it marinate for 15 minutes on the counter while you preheat the oven or overnight in the fridge.
• Honey mustard glaze - In a small bowl, combine the honey and mustard and set aside.
  2 tbsp Honey, 2 tbsp Mustard paste
• Preheat the oven to 190°C/ 375°F Gas Mark 5 for at least 20 minutes.
• Tie - Roll the lamb and use butcher's twine to tie it together (see video). Place the lamb on the roasting pan on the rack. Add a cup of water to the roasting rack.
  1 cup Water
• Roast / Glaze - Transfer the roast to the oven on the middle rack. Roast for 30 minutes. Then, brush with the honey mustard glaze and insert an oven-safe meat thermometer in the middle of the thickest part of the meat.
• Roast - Continue to roast in the oven for about 50 to 60 minutes or until the internal temperature on the instant-read thermometer reaches the desired doneness.

  - Medium rare - between 130 F to 135 F, approximately 20 minutes per pound

  - Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound

  - Medium well - between 145 F to 150 F, approximately 25 minutes per pound.

  - Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
• When it reaches the desired doneness, remove it from the oven. Move the lamb to a serving platter and cover it with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.

Gravy

• Deglaze - Place the roasting rack with the pan juices on medium-low heat with the water and use a flat spatula to deglaze the pan.
  1 tbsp All-purpose flour, ½ cup Water
• Thicken - Then, add the flour and continue to cook until it thickens. Strain the gravy through a sieve or mesh and discard the rest. Pour the gravy into a sauceboat and serve with the lamb.