Roast Lamb
1. Preheat oven to 350ºF.
2. Take pressed garlic and place in a mortar and pestle and make a mush of the garlic.
3. Remove from mortar and place in a bowl with mustard and ¼ cup lemon juice. Mix well.
4. Trim the extra fat from the lamb and place the trimmed lamb in the bottom of roasting pan.
5. Cover outside of the lamb with salt and pepper, add garlic mixture and rub into the meat.
6. Place Plugrá Butter in a frying pan with carrots, celery and onions and sear for 2 minutes; add the lamb and sear all sides. Place lamb and vegetables in the oven and roast about 1½ hours, until internal temperature of the meat reaches: 110ºF (42ºC) for rare, 120ºF (58ºC) for medium-rare and 145ºF (68ºC) for medium-well.
7. Remove the lamb from the pan. Allow to rest 15 minutes before carving.
8. Over medium heat, add the rosemary, oregano and remaining lemon juice to the vegetables.
9. Deglaze by adding the red wine then strain the sauce.
10. Add 1 tablespoon of roux to sauce and whisk over medium heat until it thickens.
11. Serve the lamb with the sauce on the side.

Roux
1. Melt the Plugrá Butter over medium heat.
2. Whisk in the flour.