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ROASTED LEG OF LAMB with Rosemary, Garlic, and Mustard


THE RECIPE
Serves 6-8
 
INGREDIANTS
1 6-7 pound boneless leg of lamb,
6 garlic coves

1/2 cup Dijon mustard

1/2-cup extra-virgin olive oil

1/2-cup white wine

3 tablespoon finely chopped rosemary

3 tablespoon lemon juice

Vegetable oil spray

Rosemary and parley sprigs
 
DIRECTIONS
With a small knife, make inch-deep slits all over the lamb and insert 3 garlic cloves thinly sliced into the lamb. Combine the remaining garlic cloves, mustard, olive oil, white wine, rosemary and lemon juice in a processor and blend into a coarse puree. Spread the puree over both sides of the lamb, place in dish covered with plastic wrap and chill overnight.
 

Let the lamb stand at room temperature of about 2 hours and then place on a pre-heated oven for about 17 minutes per side (145 degrees for medium rare)

Let rest for 15 minutes; thinly slice against the grain and season with salt and pepper to taste.
  
Whle the lamb is resting, deglaze the pan with a cup of beef broth, degrease, add the cooking juices from the lamb and serve
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