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6 to 7 pound leg of lamb
Dijon mustard
mint sauce

Marinade: mix following ingredients.
cup diced onion
cup extra virgin olive oil
cup sherry vinegar
3 cloves garlic (crushed)
2 bay leaves
1 teaspoon oregano
1 teaspoon basil
teaspoon ground pepper


Score lamb on fat side. Mix together mustard and mint sauce and coat lamb. Place lamb fat side down in pan and pour marinade over. Refrigerate for 8 to 12 hours; turn. Broil 10 minutes both sides. Oven roast 15 to 20 per pound minutes at 425. Cover and let rest 5 to 10 minutes before serving.

Serve with additional mustard and mint sauce.

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