Boneless Leg of Lamb with Garlic and Rosemary

• One 3 1/2- to 4-pound boneless leg of lamb
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1 tablespoon dried rosemary
• 1 tablespoon olive oil

1. Position the oven racks so that there is one rack in the center of the oven.
2. Preheat the oven to convection roast at 425F.
3. Stir together the mustard, garlic, rosemary, and olive oil to make a paste and spread it evenly over the lamb.
4. Insert the oven probe or a meat thermometer into the center of the lamb.
5. Roast the lamb in the center of the oven for 20 minutes at 425F.
6. Reduce the temperature to convection roast at 350F and roast for 30 more minutes or until the temperature reaches 130F for rare, 140F for medium-rare, or 160 to 170F for well-done.
7. Remove the lamb from the oven; cover with foil, and let it rest for 10 minutes before carving.

lamb, mustard, garlic, rosemary, olive oil

Taken from www.epicurious.com/recipes/food/views/boneless-leg-of-lamb-with-garlic-and-rosemary-372456 (may not work)