This recipe was so easy to do and it came out fantastic. I'm not a mustard fan so I was a little leery of using Dijon mustard in the marinade, especially marinating it for 2 days as suggested by others. But, even though I could smell the mustard when it was cooking, it didn't have a strong mustard-y flavor. And the lamb itself was so tender and juicy. I added a little more minced garlic and olive oil, as well as some Marsala Wine (just a litte, maybe 1/2 cup) to the marinade. I cooked it at 450 for 20 minutes then because I was kinda time-crunched, I cooked it for 360 for an hour. I would have liked to do it closer to 325 but company came early. Both the legs I did registered between 150 and 160 degrees and it was done evenly through, not bloody. I got rave reviews at Easter. A very good recipe, and a keeper at our house... thanks for sharing!
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This recipe was so easy to do and it came out fantastic. I'm not a mustard fan so I was a...