Ingredients

Note: Prepare Leg of Lamb 8-24 hours before cooking.

1 leg of lamb
1/2 cup Dijon mustard
6 garlic cloves, chopped
3 sprigs rosemary, picked and chopped
4 sprigs thyme, picked and chopped
Salt and pepper

Directions

Combine mustard, garlic and herbs. Rub liberally over the lamb. Season with salt and pepper. Allow to stand, refrigerated, 8-24 hours before roasting.

Bake leg of lamb, uncovered, at 300 degrees for 1 1/2 hours or until thermometer temperature reaches 130-135 degrees (medium rare). Let roast rest at least 15 minutes before carving. Serve by laying slices of lamb on a bed of Shiitake-Asparagus Relish and Home Fries. Garnish with Whole Grain Mustard Sauce drizzled across the plate. Serves 8-12 people.