German Style Roast Lamb

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   Rub the leg of lamb down with the red wine vinegar.

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   Using a paring knife, make incisions over the surface of the lamb (evenly distributed) that are deep enough to fit a garlic clove.

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   Fill the holes with garlic.

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   3.

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   Season on all sides with salt and pepper.

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   4.

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   Chop up the herbs and mix them with the mustard (I tossed them all in a mini food processor).

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    5.

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    Slather the mustard mixture all over the lamb and marinate for 5 hours (you could probably leave it overnight if needed).

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    6.

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    Preheat oven to 375F.

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    7.

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    Place the marinated lamb in a roasting pan (we placed ours on top of a bed of carrots) and top with bread crumbs (dont worry about being neat with it and dont worry if some have fallen to the bottom of the pan).

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    8.

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    Place in the oven and bake for about 30 minutes at 375F.

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    When the breadcrumbs start to darken, turn the oven down to 350F and cook until it reaches an internal temperature of 150F (medium rare).

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    9.

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    Remove the lamb and any veggies from the pan and set aside to rest.

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    Place the roasting pan over medium heat and add the Riesling and 1 cup of the broth.

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    Cook, scraping up all of the bits from the bottom of the pan.

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    If there is not enough liquid, add more chicken broth, reserving a few tablespoons.

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    10.

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    Mix the remaining few tablespoons of the chicken broth with the corn starch to form a slurry.

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    Add the slurry to the pan when the broth and drippings have started to boil.

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    Stir, letting the mixture come to a boil.

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    11.

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    Adjust the consistency of the gravy by either adding more broth (to thin it out) or more slurry (to thicken it).

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    12.

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    Slice the lamb and serve with the gravy on the side (any of the breadcrumb topping that may have fallen off when slicing can always be added into the gravy).

* Per serving · 4 servings · Values may vary.