- Preheat the oven to 180°C. Season the leg of lamb with salt and pepper. Layer slices of butter and the garlic and rosemary on the meat. Roll up the lamb and secure with twine.
- Melt a tablespoon of butter in an ovenproof pot and brown the lamb all over. Season again with salt and pepper. Place some more slices of butter on top of the lamb.
- Roast the leg of lamb in the oven for 60 minutes. Using a serving spoon pour butter from the pot on the lamb throughout to retain moisture.
- Remove the lamb from the oven, wrap it in foil and leave it sit for no less than 10 minutes. Carve the lamb, garnish with fresh parsley and serve with a side of mustard.
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