|2 kg||lamb — leg|
|4||garlic — cloves, sliced|
|30 ml||olive oil — or sunflower oil|
|5 ml||fresh rosemary — or dried|
|5 ml||mustard — powder|
|salt and freshly ground black pepper — to taste|
Wipe lamb with a vinegar-soaked paper towel and pat dry. If you don’t have a meat thermometer, weigh the lamb and calculate the roasting times. Allow 20 minutes for every 500 g meat, plus 15 minutes extra at the end for medium-rare lamb, and allow 25 minutes for every 500 g meat, plus 15 minutes extra for well done.
Using a sharp knife, make slits all over the lamb. Press garlic slivers deep into the slits.
Pat all over with oil, rosemary, mustard flour, salt and milled pepper.
Place lamb, fat side uppermost, on the rack of the roasting pan. Add the water to the pan.
Cover the pan loosely with aluminium foil, dull side out.
Roast the meat for 20 minutes at 180 ºC. Remove the foil and continue roasting for the calculated times (see above). If you are using a meat thermometer, place the thermometer in the thickest part of the leg, making sure that the tip of the thermometer does not touch the bone. The thermometer will register 70 ºC when the lamb is medium-done. 80-85 ºC when well done.
Remove the meat from the oven and allow it to rest at room temperature for 15 to 20 minutes before carving. Add more salt, if necessary.
Carve the meat, using a sharp carving knife and a sturdy fork to anchor the meat (see tips).