Garlic and Beer Roasted Lamb

Preheat the oven to 400 degrees Fahrenheit, or 200 degrees Celsius for those using metric measurements. Next, fill a large pot with water and bring it to a rolling boil. Add diced potatoes and carrots to the boiling water, then cook for approximately 3 minutes. Remove from heat and set aside.

Wash the leg of lamb under cold running water, pat it dry with a paper towel to remove excess moisture, and place the lamb in a roasting dish. Sprinkle salt and pepper liberally over the surface of the meat, ensuring an even distribution. Use a small blade to create shallow cuts all over the lamb's surface, allowing a single garlic clove to fit snugly within each incision. Insert the garlic cloves into their respective holes.

Spread a layer of mustard evenly over the surface of the lamb, making sure to cover every area. Rub the mustard into the meat thoroughly.

Place the lamb in the preheated oven, uncovered, and roast for approximately 30 minutes. Lower the oven temperature to 375 degrees Fahrenheit, or 190 degrees Celsius for metric users. Add the previously cooked potatoes and carrots to the roasting pan.

Baste the lamb with beer, reserving any remaining liquid for future basting sessions at 20-minute intervals. Continue to roast the lamb in the oven until it reaches an internal temperature of at least 140 degrees Fahrenheit, or 60 degrees Celsius for medium-rare doneness. This should take around 1 hour and 30 minutes additional.

Remove the lamb from the oven and allow it to rest for a minimum of 5 minutes before carving. Spoon any accumulated juices from the roasting pan over the meat and vegetables to serve.