1 leg of lamb 6-7lbs at room temperature
2 T. dry mustard
2T olive oil or vegetable oil
1T. chopped fresh rosemary
salt & freshly ground pepper
1/2 c. of water as needed
Preheat oven to 350.
Wipe the lamb with a damp cloth. In a cup stir the other ingredients and rub on the surface of the lamb. Place on a roasting pan, fat-side up. Roast until thermometer in the thickest part away from the bone reads 135 (about 1 1/2 hours)
Transfer to a warmed platter. cover loosely with aluminum foil and rest for 10-15 minutes before carving.
Meanwhile pour the pan juices with out the fat and heat over medium heat. Add the water and deglaze the pan by stirring to dislodge any browned bits stuck to the pan. Bring to a boil and season to taste with salt and pepper. Add more water if needed. Carve the lamb and serve with pan juices in a bowl on the side.