Ingredients

1 (4 to 5 pound) bone-in leg of lamb

4 cloves minced garlic

1 tablespoon olive oil

1 tablespoon chopped fresh rosemary (can substitute 1 tsp dried)

1 tablespoon chopped fresh thyme leaves (can substitute 1 tsp dried)

1 tablespoon Dijon mustard (sounds strange, but trust me)

1 tablespoon kosher salt

2 teaspoons ground black pepper

Directions

1. Remove thawed lamb from refrigerator ~30 minutes prior to placing in oven. The best way to thaw is to place in the fridge 48 hours prior. The USDA gives two other methods, but the fridge is your best bet.

2. Preheat oven to 325 degrees

3. Pat lamb dry and score the top of the leg.

4. In small bowl combine everything, but the lamb.

5. Line a baking pan with foil

6. Rub the mixed ingredients over the entire leg, being sure to get it into the scored portion

7. Place in oven and roast until it reaches the desired doneness. How long should it be in the oven you ask?

   • Rare: About 15 minutes per pound or until internal temperature registers 125 degrees F.

   • Medium-Rare: About 20 minutes per pound or until internal temperature registers 130°F to 135°F

   • Medium: About 25 minutes per pound or until internal temperature registers 135°F to 140°F

   • Well-Done: About 30 minutes per pound or until internal temperature registers 155°F to 165°F

8. Let rest 15 minutes with a foil tent over it to maintain temperature. The internal temperature will continue to go up while you rest it.

9. Carve the leg and place on warmed plate to maintain temperature, and enjoy immediately. (Good post on how to carve your leg.)