Rosemary and Garlic Leg of Lamb

Rosemary and Garlic Leg of Lamb

Serves 6 to 8

Ingredients:
4 garlic cloves, sliced into slivers
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh thyme
2 tablespoons all-purpose spice blend (see recipe)
1/2 cup red wine
1 lemon, halved
1 cup beef stock
3 shallots, chopped
2 carrots, diced
2 celery stalks, diced
Kosher salt and freshly ground black pepper to taste

Directions:
1. Preheat the oven to 350°F.
2. Place the leg of lamb into a large roasting pan. With the tip of a sharp knife, cut 4 to 6 small slits in the leg of lamb, and insert the garlic slivers into the slits.
3. In a medium bowl, combine the Dijon mustard, rosemary, mint, thyme, all-purpose spice blend (see recipe), and red wine. Pour over the lamb in the roasting pan. Squeeze the lemon juice onto the lamb, and pour on the beef stock.
4. Arrange the shallots, carrots, and celery around the lamb. Sprinkle with salt and pepper.
5. Cover the roasting pan with foil. Bake the lamb for 1 hour and 15 minutes, or until it reaches an internal temperature of 130°F (for medium-rare). If you prefer more well- done meat, cook for 5 to 10 minutes more.

Note:
This dish tastes even better the second day, so make it ahead of time if you like. This is a classic leg of lamb with a good dose of fresh herbs. Serve this with a bottle of red wine for a perfect meal.