PREPARATION:

1. Combine mustard, garlic, rosemary and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan.** Preheat oven to 400°F. Roast 15 minutes. Reduce oven temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.

   **At this point the lamb may be covered and refrigerated up to 24 hours before roasting.

2. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5° to 10°F during stand time.
3. Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.