Ingredients:

6 to 7 pound leg of lamb
Dijon mustard
mint sauce

Marinade: mix following ingredients.
½ cup diced onion
¾ cup extra virgin olive oil
¼ cup sherry vinegar
3 cloves garlic (crushed)
2 bay leaves
1 teaspoon oregano
1 teaspoon basil
½ 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.