Adjust oven rack to lower-middle position and heat oven to 425 degrees F. (218 C). Place a wire rack on a baking sheet and set it aside.

Into a medium-sized bowl, place ¼ cup of Dijon mustard, 2 tablespoons of olive oil, 4 cloves of minced garlic, 2 tablespoons of finely chopped fresh rosemary, ¼ cup finely fresh parsley, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 3 teaspoons kosher salt, 1 teaspoon black pepper, and zest of a lemon. Stir to combine.

Pat it dry with paper towels on both sides.

Turn it over and trim away any thick or uneven fat patches, leaving a thin layer for flavor and moisture retention.

Flip the meat back to the inside, facing up. Cover the meat with plastic wrap.

Using a meat mallet, gently pound the meat to create an even thickness of about 1 inch, focusing on the thicker areas. Remove the stretch film.

Spread ⅔ of the dijon-herb mixture evenly over the meat.

To roll the leg of lamb, begin with the bottom right part of the meat and roll it toward the center, away from you, pulling it snug as you go. Then, take the left top side and roll it towards you, meeting the first roll in the middle. It should have a uniform cylinder shape. Tuck the ends inside the roll as much as you can.

Using kitchen twine, secure the roast by tying loops around it at roughly 1 ½-inch intervals, ideally starting from the center and working towards both ends. You’ll likely need about 8-9 loops to keep everything in place.

Using a paring knife, cut 14-16 1-inch slits evenly around the exterior of the lamb and insert the leftover four sliced garlic cloves into each cut as evenly as you can.

Spread the rest of the dijon-herb mixture over the meat, ensuring that all sides are evenly coated.

Transfer the meat onto the prepared baking sheet.

Bake for 15 minutes in the preheated 425 degrees F oven and then turn the heat down to 350 degrees and bake until the internal temperature of the meat reaches 125-130 degrees F for medium-rare when a thermometer is inserted in the middle of the roast. This takes about 40-45 minutes* (a total of 1 hour in the oven).

When the leg of lamb is finished roasting, remove it from the oven, tent it with foil, and let it rest for 10-15 minutes. As the lamb rests, the internal temperature will increase by 5 to 10 degrees, thanks to the residual heat.

Transfer the roast onto a cutting board, remove the twine, and slice it into about 1-inch thick slices, depending on your preference.

Transfer onto a plate and serve it with your favorite sauce.