Leg of Lamb

Ingredients

• 1 (5-6 lb) trimmed bone-in leg of lamb
• 4 cloves garlic, minced
• 1 tbs olive oil
• 1 tbs chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 1 tbs Dijon mustard
• 1 tbs kosher salt
• 2 tsp ground black pepper

Directions

1. Preheat oven to 350°, line a 9x13" roasting pan with aluminum foil and pat the lamb dry with paper towels
2. Score the top side of the lamb in a diamond pattern by making shallow cuts all over with a very sharp knife
3. Combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper and set aside.
4. Place the lamb on a rack in the foil-lined roasting pan, fat-side up. Spread the garlic mixture evenly over the lamb and rub thoroughly into the scored cuts.
5. Roast until the lamb reaches an internal temperature of 135° when measured at the thickest part of the leg (about 1½ hrs) for medium. Allow to roast longer for a more thoroughly cooked product. Let rest 15 minutes before slicing.
6. Serve with mint jelly and your favorite roasted potatoes and vegetables