Tasty Easter Leg of Lamb

Remove all excess fat and membrane from the lamb and wipe with a damp paper towel.
Peel garlic cloves and slice in 3 strips lengthways.
With the tip of a knife, insert garlic cloves in different places.
Mix rosemary, oil, mustard, salt and pepper.
Spread this paste over the entire leg of lamb and let stand on the counter; Preheat the oven to 325ºF (160ºC).
If using frozen leg of lamb, thaw in the refrigerator covered with this marinade which will season it and keep moist.
Put the leg of lamb on a rack in a shallow roasting pan, fat side up.
Insert a meat thermometer in the meatiest part of the roast, away from bone or fat.
Roast uncovered until done. (See roasting table below)
30 minutes before the end of cooking, baste lamb with one third of the wine or broth, and baste from time to time with the cooking juices until done.
Remove roast when cooked and let stand 15 minutes; it will be easier to slice and will retain its flavourful juices.
Pour off the fat in the roasting pan and add the rest of the wine or broth with a little water; deglaze the pan with a spatula.
Strain the juice and serve with the lamb.
ROASTING TABLE
Internal temperature of the leg of lamb Approximate cooking time- pink
140ºF (60ºC) 1 1/2 to 1 3/4 hours- medium 150ºF (65ºC) 2 to 2 1/4 hours- well-done 160ºF (70ºC) 2 1/4 to 2 3/4 hours