1 6-7 pound boneless leg of lamb,
6 garlic coves
1/2 cup Dijon mustard
1/2-cup extra-virgin olive oil
1/2-cup white wine
3 tablespoon finely chopped rosemary
3 tablespoon lemon juice
Vegetable oil spray
Rosemary and parley sprigs
With a small knife, make ½ inch-deep slits all over the lamb and insert 3 garlic cloves thinly sliced into the lamb. Combine the remaining garlic cloves, mustard, olive oil, white wine, rosemary and lemon juice in a processor and blend into a coarse puree. Spread the puree over both sides of the lamb, place in dish covered with plastic wrap and chill overnight.
Let the lamb stand at room temperature of about 2 hours and then place on a pre-heated oven for about 17 minutes per side (145 degrees for medium rare)
Let rest for 15 minutes; thinly slice against the grain and season with salt and pepper to taste.
Whle the lamb is resting, deglaze the pan with a cup of beef broth, degrease, add the cooking juices from the lamb and serve