2 cups red wine
2 cups balsamic vinegar
salt and pepper
1 Tablespoon herbes de provence
2 Tablespoons olive oil
1 leg of lamb
1 cup Dijon mustard
10 cloves garlic, mashed through a garlic mincer
Combine red wine, balsamic vinegar, salt and pepper, herbes de provence and olive oil. Pour into large bowl or zipper bag that is big enough to hold your lamb. Submerge the leg in the liquid and let it sit overnight or for a few hours.
Remove leg from marinade and place in a baking pan. Mash the garlic and mix it with the mustard. Slather the lamb with the mixture. Sprinkle with salt and pepper. Roast at 400 degrees F for 15 minutes. Pour the marinade into the pan and cover with foil. Turn down to 350 degrees and continue roasting until thermometer inserted into thickest part of lamb (almost to the bone but not touching it) registers 125ºF for medium-rare, 1 to 1 1/2 hours (temperatures in thinner parts of leg may register up to 160ºF). During cooking, you can continue to baste the lamb with the marinade. Note that the lamb cooks faster than you think. If you prefer rare meat, take care not to overcook. Let stand 15 minutes before slicing. Lamb will continue to cook while standing.
Optional: Add peeled potatoes, and carrots to the bottom of the pan and roast with the lamb. These will not need as long as the meat so add them half way through the cooking time.
NOTE: If roasting a half leg of lamb, shorten your cooking time by at least 1/2 hour. An instant read meat thermometer is your friend. Check meat temperatures often to avoid overcooking.
Illustration by Kristin Nicholas