the grill rust Roast leg of lamb with garlic, rosemary and thyme and a herb crust

Ingredients 275g/10 oz breadcrumbs 110g/4 oz fresh flat leaf parsley leaves 2 cloves garlic peeled 4 tbsp olive oil 15g/oz Dijon mustard Salt and white pepper 110150ml/4-5 oz water 2 kg/4 lb leg of lamb, remove bones, chop 2 cloves of garlic, Peel, fresh rosemary Salt and freshly ground black pepper 2 tbsp olive oil 2 tbsp Dijon mustard150 ml/5 oz chicken nuggets 2 tbsp olive oil 2 carrot, peeled, chopped 2 onions, peeled and divided into two quarters of leeks, cut the garlic head into large pieces, Peel 1 teaspoon of dry Ollie, and put the crumbs, parsley, and garlic into the food processor until the mixture is like a fine crumbs.Add olive oil and Dijon mustard and season with salt and white pepper.Mix again until the mixture is like a smooth paste.You may need to add some water.) Place the mixture on a large oil proof sheet, cover it with another oil proof sheet, and roll it out until it is large enough to cover the lamb's legs.Set aside.For lamb, preheat the oven to CUCC/375F/Gas 5.With a sharp fine knife or a metal string, make a few small cuts on the mutton meat.Press the garlic in the hole.Put rosemary and parrywood branches on the leg of the lamb with salt and fresh black pepper, the bones have been removed and seasoned and tasted.Roll the mutton into a cylindrical shape and tie it tightly with a rope.Heat olive oil in a frying pan, fry leg of lamb, turn often 4-5 minutes, or until the whole body turns brown.Place the reserved bones in an explosion-proof baking jar and place them on top with leg of lamb.Bake 40 in the oven-45 minutes (medium) or until you like cooking.At the same time, for grilled root vegetables, put the vegetables on the baking tray.Sprinkle the olive oil on the vegetables and sprinkle the dried cattle first.Season with salt and fresh black pepper.Bake in the oven for 20-25 minutes or until prime timeSmooth brown.Remove the lamb from the oven and rest for 30 minutes.Delete the string.At the same time, preheat the grill to high.Transfer the leg of the lamb to a clean baking tray, brush it with half of the mustard and cover it with herbal skin.Grill for 8-10 minutes or until the shell is goldenbrown.At the same time, put the baking tray used to roast mutton on the fire and stir the remaining Dijon mustard and chicken.Boil the gravy and remove it from the heat.Season with salt and fresh black pepper.To serve, cut the lamb into slices.Put some grilled root dishes on each of the 8 plates, with a few slices of lamb and some gravy on it.