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Preheat oven to 350˚F.
Remove meat from last 6 inches of bone (optional), for a nicer presentation.
Score lamb leg with a sharp knife. Generously season lamb leg with salt and pepper.
In a small bowl stir together mustard and garlic. Brush mixture over lamb leg.
In another mixing bowl toss together parsley, rosemary and thyme. Press mixture over mustard covered lamb leg.
Transfer leg of lamb, fat side up, onto a roasting pan and roast in oven for about 1 1/2 hours, for medium doneness (thermometer should read roughly 135˚F).
Remove lamb from oven and cover loosely with foil. Allow lamb to rest, 10 to 15 minutes before slicing and serving.