Mustard and Rosemary Roast Lamb

Wash and pat dry the leg of lamb. Cut a few slits in the upper part and put one clove of garlic into slices and push into the slits.

Pour the oil on top of the leg. With a blunt knife, spread the mustard all over the top, making sure that it penetrates in the slits. Salt and pepper to taste.

Place the sprigs of Rosemary and the remaining garlic
in a baking pan ( you might like to add a bit of oil).

Sit the Leg of lamb onto the rosemary and bake in a preheated oven at 190c/375F (25 minutes per 500gr /1 pound).

Let rest, wrapped in foil, for 25 minutes.

Drain excess oil from pan (Remove garlic and rosemary).

Add half a glass of water (or red wine) and scrape pan with a spoon to collect and emulsify all the baked on bits.

Strain through a fine colander into a small pan, boil briskly for a couple of minutes, adding 1/3 teaspoon of corn starch, if needed.

Serve lamb with the pan juices, roasted potatoes and other vegetables of your choice