Roasted Leg of Lamb
Ingredients
- 1 (6 to 8 pound) leg of lamb, bone-in
- 3 tablespoons Dijon mustard, divided
- 1 cup dry white wine
- 2 cloves garlic, peeled and lightly crushed
- Sea or kosher salt
- Freshly ground black pepper
- 1 small bunch fresh thyme, leaves removed from stem
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dry sherry
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