Dragan's Leg of Lamb with Garlic and Beer

Ingredients

• 1 pound new potatoes
• 12 ounces baby carrots
• 1 (5 pound) leg of lamb
• 30 cloves garlic, peeled
• salt and pepper to taste
• 1/4 cup coarse-grain brown mustard
• 1 cup beer

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (163°C). Pat the lamb dry. Make small slits all over the lamb and push about 20 of the garlic cloves into the slits.

2. Spread the coarse-grain brown mustard over the lamb and season it all over generously with salt and pepper.

3. Halve any large new potatoes and place the potatoes, baby carrots and remaining 10 garlic cloves in a large roasting pan. Set the lamb on top of the vegetables.

4. Pour the beer into the bottom of the pan, around the lamb rather than over it, to keep the crust intact.

5. Roast uncovered for about 105 minutes, basting the lamb with the pan juices every 30 minutes, until the thickest part of the lamb reaches at least 145°F (63°C) and the potatoes and carrots are tender.

6. Transfer the lamb to a cutting board and rest it for 3 minutes before carving. Serve with the potatoes, carrots, garlic and pan juices.