• 1 4-5lb Boneless Shoulder Lamb Roast
• 6 large garlic cloves, smashed
• 3-4 tablespoons olive oil
• 1/2 tsp. dry mustard (omit on Passover)
• 1/2 tsp. black pepper
• 1-2 sprigs of fresh rosemary, stems removed, coarsely chopped

 

Combine all ingredients in a small bowl, then rub liberally all over the meat.  Return to fridge for 2-4 hours before roasting.

Bring meat to room temperature before roasting (30-60 minutes).

Preheat oven to 450F. Put meat in the oven, and immediately reduce heat to 325F.  Roast about 20-25 minutes per pound, until internal temperature reaches 137F (rare), or 142F (medium-rare).