Dragan's Leg of Lamb with Garlic and Beer

Ingredients

• 1 pound new potatoes
• 12 ounces baby carrots
• 1 leg of lamb , 5 pound
• 30 cloves garlic , peeled
• salt and pepper to taste
• 0.25 cups coarse-grain brown mustard
• 1 cup beer

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Bring a large pot of water to a boil. Add potatoes and carrots; cook in boiling water for about 3 minutes. Drain and set aside.

3. 3

   Rinse leg of lamb, pat dry, and place in a roasting pan. Season generously with salt and pepper; rub into meat. Use a small knife to make incisions big enough for a garlic clove to fit all over lamb. Stuff garlic cloves into the holes. Spoon mustard over lamb; rub into meat.

4. 4

   Roast, uncovered, in the preheated oven for about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Add potatoes and carrots to the roasting pan. Baste lamb with beer, reserving the rest for basting at 20-minute intervals.

5. 5

   Continue to roast lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 hour 30 minutes more.

6. 6

   Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon pan drippings over meat and vegetables to serve.