The marinade:

1/4 cup Dijon mustard
1/2 cup dry red wine
3 tablespoons minced garlic
1/2 cup olive oil
1/4 cup minced fresh mint
2 tablespoons finely chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper

1 (6 pound) leg of lamb, trimmed of fat

Cut slits in lamb and insert sliced pieces of garlic as much or as little as you want. I use about 20 25 slices

In a bowl, whisk together the mustard, red wine and garlic. Slowly drizzle in the olive oil to form an emulsion, then whisk in the herbs, salt and pepper. Rub the mixture over the lamb, coating the outside completely. Place the lamb in a large plastic bag and cover with any remaining marinade. Seal the bag, refrigerate and let marinate at least 8 and up to 48 hours, turning the bag occasionally to coat evenly.

Cook at 450° for 20 minutes reduce to 235° and cook an additional 10 - 12 minutes per pound

remove at 125°

Sauce.....................

    * 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
    * 2 cups diced onions
    * 2 cups chicken stock
    * 1 cup red wine

Deglaze the pan with the red wine. Add onions and cook until soft. Add herbs and chicken stock. Reduce
to a thick sauce and strain.

For the garlic potatoes:

1/4 cup extra-virgin olive oil
1 teaspoon fresh lemon juice
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

3 pounds baby potatoes, rinsed well and halved (if larger than 1 1/2 inches in diameter, cut into 1/2-inch pieces)

In a large bowl, toss the potatoes with the above ingredients, turning to coat evenly.

Preheat the oven to 350 degrees F.

Remove the lamb from the refrigerator and allow it to come to nearly room temperature

Place the lamb in a large roasting pan and roast for 30 minutes. Remove from the oven and spread the potatoes evenly around the lamb. Return to the oven and roast until an instant-read thermometer inserted into thickest part of lamb registers 140 degrees F. for medium-rare, about 1 hour more. Remove the lamb from the pan and place on a platter to rest for 15 minutes before carving. Return the potatoes to the oven to continue cooking while the meat rests.

Pour the wine and carve the lamb