Quench MagazineHerbed Roast Leg Of Lamb with Roast Onions& | Lamb | Quench Magazine

Ingredients

• 1/3 c Mustard, Dijon
• 1 lg Garlic clove -- chopped
• 1 tb Rosemary, fresh, finely -chopped
• 1 tb Thyme, fresh -- finely -chopped
• 1 1/2 tb Soy sauce
• 1/4 c Wine, dry white
• 4 tb Olive oil
• 8 lb Lamb, leg of
• 2 lb Onion, small white
• 2 lg Carrot
• 2 1/2 lb Potato
• 1 c Wine, dry red
• 2 c Broth, beef
• 2 tb Butter, unsalted -softened
• 3 tb Flour, all purpose