Roasted Whole Leg of Lamb with Fresh Herb Rub

• 1 6- to 7-pound leg of lamb, trimmed
• Coarse salt and freshly ground pepper
• 2 garlic cloves, thinly sliced
• 2 tablespoons plus 2 teaspoons Dijon mustard
• 2 tablespoons chopped fresh thyme, plus 1 bunch for pan and garnish
• 1 tablespoon chopped fresh rosemary, plus 1 bunch for pan and garnish
• 2 tablespoons extra-virgin olive oil
• 2 onions, peeled and quartered
• 4 carrots, peeled
• 4 stalks celery
• 6 new potatoes, halved if large
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, softened
• 1/2 cup dry red wine
• 1 cup homemade or low-sodium store-bought beef stock

1. Preheat the oven to 500F.
2. Season the lamb with salt and pepper.
3. Make 1-inch slits all over; place a sliver of garlic in each.
4. Rub 2 tablespoons mustard over the lamb; coat evenly with the thyme and rosemary, patting gently.
5. Rub the oil over the bottom of a roasting pan; cover with herb bunches.
6. Place the lamb on top.
7. Roast 20 minutes; reduce heat to 375F.
8. Add the onions, carrots, celery, and potatoes; season with salt and pepper.
9. Roast until a meat thermometer inserted near center, avoiding bone, reads 140F, about 70 minutes.
10. Transfer the lamb and vegetables to a platter; let rest 20 minutes.
11. Meanwhile, make the sauce: Knead the flour and butter together.
12. Pour off the fat; place the pan over medium heat.
13. Add the wine; reduce by half.
14. Add the remaining mustard and stock.
15. Stir; reduce slightly.
16. Strain into a saucepan; simmer.
17. Add the butter mixture in small pieces, whisking constantly.
18. Remove from heat; season with salt and pepper.
19. Garnish with herbs.

lamb, salt, garlic, mustard, fresh thyme, fresh rosemary, extravirgin olive oil, onions, carrots, stalks celery, new potatoes, flour, unsalted butter, red wine, beef stock

Taken from www.epicurious.com/recipes/food/views/roasted-whole-leg-of-lamb-with-fresh-herb-rub-392575 (may not work)