Roast lamb

This turned out so well, I had to share.

Lovely lamb roast. Boneless.



Food processor. Garlic.



Add some fresh mint.



Add brown sugar, salt, pepper, whole grain mustard, and rosemary.



While processing, drizzle in canola oil until you get a paste.



Untie the roast, and score the meat side until lit lies flat, skin side down. Smear the paste all over the meat side.



Tie it back up, and turn the oven on as high as it can go. Please note that I realize this is not the best trussing job. Whatever.



Put it in the oven for 20 minutes, then flip, cook for another 10. Then turn the heat down to about 350, and put some water in the bottom of the roasting pan to prevent smoking. Roast for another 20, then check the temperature. Pull the roast out when it reaches 135.



Let rest for 15 minutes, then slice and serve.