Holiday Roasted Leg of Lamb

Ingredients:
1/4 cup Dijon mustard
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. minced garlic
2 tsp. dried oregano
2 tsp. dried thyme
2 tsp. dried rosemary
1 tsp. salt
1 tsp. freshly ground black pepper
5-6 lbs. bone-in leg of lamb

Directins:
Trim lamb of and all excess fat.
Blend Dijon, oil, lemon juice, garlic, herbs,
salt and pepper together in a small bowl.
Evenly coat surface of lamb.
Loosely cover and return to refrigerator
to marinate for 2 hours or overnight.
Place lamb on a rack in a roasting pan coated with cooking spray.
Place lamb in a preheated 450 degree F. oven
and immediately reduce oven temperature to 325 degrees F.
Roast until internal temperature reaches 160 degrees F.
for medium about 20 minutes per pound.
Transfer to a warm platter and loosely cover with foil.
Allow to stand 15 minutes for easier carving.
Slice into thin slices and spoon pan juices over slices.
Garnish with rosemary leaves or other fresh herbs.