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1
In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well.
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2
Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.
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3
Let the lamb come to room temperature and brush it with the reserved mustard mixture.
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4
In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450F.
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5
oven for 15 minutes.
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6
In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan.
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7
Reduce the heat to 350F.
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8
and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140F.
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9
for medium-rare meat.
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10
Transfer the lamb to a large platter and let it stand for 20 minutes.
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11
Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered.
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12
Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs.
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13
Serve the lamb, carved, with the gravy.
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14
Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits.
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15
Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots.
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16
Add the broth and bring the mixture to a boil.
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17
In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking.
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18
Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.
