Ingredients
1/3 cup minced fresh rosemary2 tablespoons Dijon mustard2 tablespoons olive oil8 garlic cloves, minced1 teaspoon reduced-sodium soy sauce1/2 teaspoon salt1/2 teaspoon pepper1 bone-in leg of lamb (7 to 9 pounds), trimmed1 cup chicken broth
Preparation
In a small bowl, combine the first 7 ingredients; rub over leg of lamb. Cover and refrigerate overnight.
Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours.
Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.
