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1
Prepare lamb Heat oven to 500F.
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2
Trim lamb of excess fat.
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3
With the tip of a sharp knife, make about 50 1-inch slits all over lamb.
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4
Place a sliver of garlic and a rosemary leaf or small sprig of thyme in each.
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5
Rub 1 tablespoon oil over bottom of roasting pan; cover with herb bunches.
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6
Place lamb on top.
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7
Season lamb with salt and pepper.
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8
Cover with plastic wrap; let rest at room temperature 1 to 2 hours.
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9
Roast Toss vegetables with remaining 3 tablespoons oil to lightly coat, and season with salt, pepper, and reserved 1 tablespoon rosemary leaves.
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10
Surround lamb with some vegetables, without crowding pan, then spread remainder on a rimmed baking sheet.
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11
Roast lamb and vegetables 20 minutes; turn vegetables and reduce heat to 375F.
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12
Roast until meat thermometer inserted near center of lamb, avoiding bone, registers 130F, for medium-rare 40 to 55 minutes.
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13
Transfer lamb and vegetables to a platter; let rest 20 minutes.
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14
Make sauce Knead flour and butter together.
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15
Pour off fat from pan; place pan over medium heat.
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16
Add wine; boil to reduce by half.
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17
Add mustard and stock.
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18
Stir; reduce slightly.
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19
Strain into a saucepan; simmer.
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20
Add butter mixture in small pieces, whisking constantly.
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21
Remove from heat; season with salt and pepper.
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22
Carve and serve Arrange lamb on a platter, surrounded by vegetables.
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23
Serve sauce on the side.
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24
Holding shank (small) end so lamb is at a 45-degree angle, use a sharp knife to slice the meat thinly parallel to the bone, always slicing away from you.
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25
Use long strokes rather than a sawing motion for the prettiest pieces.
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26
Turn lamb over and slice off meat in the same manner, working carefully around the shank bone (as there is more sinew there).
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27
If the vegetables are ready before the lamb is finished cooking, transfer to a platter and keep warm.
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28
If the lamb is ready first, return vegetables to the oven while lamb is resting.
