Prep time : --- 15 minutes --- Cooking time about 1 hour 20 minutes
2 -----------------tablespoons minced parsley
1 -----------------tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crumbled
1 -----------------tablespoon minced fresh thyme or 1 teaspoon mint flakes
1 -----------------tablespoon olive oil
1 -----------------tablespoon balsamic vinegsr
1 -----------------tablespoon Dijon mustard
1 -----------------teaspoon salt
1/2 --------------teaspoon black pepper
1 -----------------whole leg of lamb (about 6 pounds)
2 -----------------cloves garlic , cut into thin slivers
1) preheat oven to 450*F . In a small bowl , combine all ingredients except lamb and garlic .
2) Place lamg , fat side up , on a rack in a shallow roasting pan . With a small sharp knife , cut twelve 1/2-inch-long by 1/2-inch-deep slits , 2 to 3 inches apart , in the top of the lamb . Insert slivers of garlic into each slit , pushing them into the meat .
3) Spread herb mixture evenly over lamb . Insert a meat thermometer into the center of the meat making sure it does not touch bone (or test later with an instant-read thermometer ).
4) Roast uncovered , for 15 minuted . Reduce heat to 350*F and continute roasting uncovered , until the temperature registers 145*F for medium-rare or 360*F for medium .
5) Remove from the oven and let stand for 15 to 20 minutes before carving .
Makes 8 servings
