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1.
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Rub the leg of lamb down with the red wine vinegar.
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2.
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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).
