- 1 Leg of Lamb
- 1 Cup Red Wine
- 1 Container of Spicy Brown Mustard
- Garlic Powder (to taste)
- 1 Sprig fresh Rosemary (approx 2 Tblsp dried)
- 3-4 Sprigs fresh Thyme (approx 1 Tblsp dried)
Preheat the oven to 325F. Place the leg of lamb into a large roasting pan (fat side down). Pour the wine over the lamb. You may add more or less wine if you wish – this helps to make the base for the gravy. Cover the entire top of the lamb with spicy brown mustard – spreading it thickly. Sprinkle the garlic powder over the top, followed by the rosemary and thyme. Cover the roasting pan and cook for approximately 20 minutes per pound, or until the internal temperature reaches about 170F (well-done). Every 30 – 45 minutes bast the lamb with the red wine/drippings in the roasting pan.