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Ingredients:

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

Directions:

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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