• 5-6 lb leg of lamb, trimmed, boned and tied (Have butcher trim excess fat from the lamb and tie into roast.)
• 4-6 whole cloves of garlic, peeled
• 1 tsp. coarsely chopped fresh rosemary
• 1 tsp. coarsely chopped fresh sage
• 2 Tbsp. Dijon mustard
• 1 Tbsp. olive oil
• 1 tsp salt
• 1 tsp black peppercorn, cracked
• 1 onion, skinned and halved
• 2 stalks celery cut into 2 inch lengths
• 2 medium carrots

Preheat oven to 450°F

Cut 1 inch slits in the lamb and stud with garlic. In a small bowl, mix herbs, mustard, oil and seasonings into a paste. Coat the lamb evenly with the mixture, using a rubber spatula.

Place lamb in large roasting pan. Place onion, celery and carrots around the lamb.

Roast lamb 60-70 minutes for rare lamb (longer if you prefer well done). Remove from the oven, set vegetable aside and let stand 15 minutes before slicing.

Spoon juice from the pan over the lamb before serving. Serve on a large platter surrounded by roasted vegetables of your choice.