By Chef Alli
1 (5-6 lbs.) trimmed, bone-in leg of lamb
1 Tbs. fresh rosemary leaves, chopped
1 Tbs. fresh thyme leaves, chopped
1 Tbs. fresh sage leaves, chopped
6 cloves garlic, crushed
2 Tbs. olive oil
1 Tbs. spicy brown mustard
1 Tbs. kosher salt
1/4 tsp. red pepper flakes
1 tsp. ground black pepper
Preheat the oven to 350 F.
Pat the leg of lamb dry with paper towels. Place fat side up, into a large cast iron skillet or roasting pan. Using a sharp knife, make shallow cuts in a crisscross pattern over the top.
In a small bowl, combine the chopped fresh herbs with the crushed garlic, olive oil, mustard, salt, red pepper flakes and black pepper.
Spread the herb mixture evenly over the leg of lamb, thoroughly (but gently) rubbing it into the scored cuts.
Place the lamb into the preheated oven on the center rack, roasting it uncovered, until a meat thermometer measures an internal temperature of 135 F for medium (about 1 hour 30 minutes to 1 hour 45 minutes) or to the desired doneness. Let the leg of lamb rest, covered, for 15 minutes before slicing.
Serve at once with Garlic Roasted Red Potatoes.