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

Trim lamb of the thin membrane (fell) and ALL fat. Blend mustard, 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°F. oven and immediately reduce oven temperature to 325°F. Roast until internal temperature reaches 160°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.