Herb-Crusted Boneless Leg of Lamb

Ingredients:

• 1 boneless leg of lamb (about 3-4 pounds)
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Zest of 1/2 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup chicken or beef broth
• 1/4 cup dry red wine (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, lemon zest, Dijon mustard, and olive oil to create a herb paste. Season with salt and pepper to taste.
3. Pat the boneless leg of lamb dry with paper towels. Rub the herb paste all over the lamb, ensuring it's evenly coated.
4. Place the lamb in a roasting pan, fat side up.
5. Pour the chicken or beef broth into the bottom of the roasting pan. If desired, you can also add the red wine for extra flavor.
6. Roast the lamb in the preheated oven for about 1 to 1 1/2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Baste the lamb occasionally with the pan juices.
7. Once the lamb reaches the desired temperature, remove it from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat.
8. After resting, slice the lamb into thin slices and arrange on a serving platter. Serve hot with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
9. Enjoy the succulent and flavorful Herb-Crusted Boneless Leg of Lamb with your family and friends!

Note: Cooking times may vary depending on the size of the boneless leg of lamb and your desired level of doneness. Use a meat thermometer to ensure accurate cooking.