Roasted Boneless Leg of Lamb

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1. 1
   Preheat oven to 375ºF. Line a roasting pan with aluminum foil and place a rack in the pan.
2. 2
   Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
3. 3
   Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
4. 4
   Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
5. 5
   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.
6. 6
   Slice lamb into ¼-inch thick slices and place on a serving platter.