Leg of Lamb Recipe

Bahan-bahan (4 porsi)

• 3 to 4 pounds boneless leg of lamb
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
• 1 tablespoon whole grain dijon mustard
• 1 ½ teaspoons fresh thyme leaves (or ¼ teaspoon dried thyme leaves)
• ½ tablespoon kosher salt (more to taste)
• ¼ teaspoon black pepper
• chopped fresh parsley (for garnish)
• mint sauce (optional but recommended)