Oven Roasted Easter Leg of Lamb

5-6 lbs. leg of lamb, with bone in
5 cloves garlic, peeled and cut into halves
2 sprigs rosemary, chopped
1/4 cup chopped fresh mint
1/4 cup olive oil
zest and juice of 2 lemons
1/4 tsp. black pepper
1/2 tsp. kosher salt
1/4 cup Dijon-style mustard
1 cup red wine
1 large onion, thickly sliced
1 lemon sliced

whole rosemary sprigs
whole mint leaves
sliced lemon slices

Cut 8-10 slits into leg of lamb about 1/2″ deep.

Place slivered garlic into slits.

In a small bowl, combine the rosemary, mint, olive oil, lemon zest and juice, pepper, salt and mustard in a bowl. Brush the top of the lamb with the mixture. Place in preheated 450 oven for 15 min, reduce heat to 350 degrees and roast for 10 min. per pound for rare. Remove roast from oven after 45 min, add the wine, onion and lemon slices around roast. Continue to roast until desired doneness. Allow roast to rest 10 min. before slicing. Garnish with rosemary, mint and lemon slices.

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