Herb Roasted Leg of Lamb

Ingredients

• 1/3 cup Dijon-style Mustard
• 1 large garlic clove, minced and mashed to a paste with 1/2 tsp. Salt
• 1 tbsp rosemary leaves finely chopped or 1 tsp crumbled dried plus fresh rosemary
• 1 tbsp sprigs for garnish
• fresh thyme leaves finely chopped or 1 tsp crumbled dried plus fresh thyme
• 1½ tbsp sprigs for garnish
• soy sauce
• ¼ cup white wine
• 4 tbsp olive oil
• 6-8  lb leg of lamb
   
  For the Gravy:
  
• 1 cup dry red wine
• 2 cups beef stock
• 2 tbsp unsalted butter, softened
• 3 tbsp flour

Method

1. In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste.
2. Add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well.
3. Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.
4. Let the lamb come to room temperature and brush it with the reserved mustard mixture. Roast the lamb in the middle of a preheated 450°F. oven for 15 minutes.
5. Reduce the heat to 350°F. and roast the lamb for 1 hour and 15 minutes, or until a meat thermometer registers 140°F. for medium-rare meat.
6. Transfer the lamb to a large platter and let it stand for 20 minutes. 
7. Garnish the lamb with the thyme and rosemary sprigs.
8. Serve the lamb, carved, with the gravy.
   

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