Temia

Preheat oven to 350°F. Sprinkle the lamb lightly on all sides with salt and pepper. Combine the chopped herbs and garlic in a small bowl. Using a sharp knife, cut 1/2-inch slits into the thickest part of the leg and fill the cuts with the herb and garlic mixture, pressing the mixture deep into the meat with your finger. Lightly coat a large skillet with vegetable oil and heat over a medium-high heat. Brown the lamb on all four sides, about 5 minutes per side. Remove the lamb from the skillet and transfer to a roasting pan. Coat with mustard on all sides and then roast until the lamb reaches 135° for medium rare on a meat thermometer, about 60-70 minutes. Remove from the oven and loosely cover with aluminum foil, and allow to rest for 10-15 minutes before slicing. Snip the string before carving the lamb across the grain, in generous slices. Serve the sliced lamb warm with the delicious juices, and perhaps some steamed rapini and new potatoes.