3 tablespoons Dijon mustard
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh mint, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons cumin
¼ teaspoons salt
3 tablespoons canola oil
1 (4 pounds) boneless lamb leg roast, tied
Preheat oven to 425Â°F.
In a small bowl, combine mustard, garlic, herbs, cumin and salt. Set aside.
In a large sautÃ© pan, over high heat, add canola oil. Add lamb and brown on all sides. Remove from pan and smear the top of roast with mustard and herb mixture.
Put lamb on a rack in a roasting pan and cook for (20 minutes per pound) 1 hour and 20 minutes, or until a meat thermometer registers 130Â°F for medium-rare or 140Â°F for medium. Transfer lamb to a cutting board and let stand 10 minutes.