Roasted Leg of Lamb
Ingredients
- 1 bone-in leg of lamb, aitchbone removed by butcher (7 to 8 pounds)
- 2 tablespoons coarse salt
- 2 teaspoons freshly ground pepper
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary leaves, plus sprigs for garnish
- 2 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 cup chicken broth or water
- ⅔ cup dry red wine
- 1 ½ cups chicken broth, divided
- 1 tablespoon plus 1 teaspoon all-purpose flour
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