ROAST LEG OF LAMB WITH HERBS

Steps:

• The night before cooking, using a sharp, thin knife, trim the lamb of any excess fat and any thin membrane. Season the lamb with the salt and pepper. Wrap in plastic wrap and refrigerate overnight. To roast lamb, let it stand at room temperature about 30 minutes. Position a rack in the top third of the oven and preheat to 450 degrees. Place the lamb, smooth side up, on a large, heavy-rimmed baking sheet, such as a half-sheet pan, or in a shallow roasting pan. Mix the mustard and garlic and spread it over lamb, then sprinkle over rosemary and thyme. Roast the lamb until an instant-read thermometer inserted in a thick part of the lamb reads 125 degrees for medium-rare, about 25 minutes. Meanwhile, place the baking sheet with any cooking juices over two burners on high heat. Add the beef broth and bring to a boil, scraping up the browned bits with a wooden spatula. Boil until the broth is reduced to one cup. Season with salt and pepper. Using a sharp, thin knife, slice the meat across the grain and transfer to a serving platter. Pour any carving juices and the pan sauce over the meat and serve immediately.