Ingredients:

• 1 (4 to 5 pound) leg or shoulder
• 1 cup Dijon style mustard
• ½ cup oil
• 2 Tbls red wine
• 2 clove garlic – crushed
• 1 tsp dried rosemary
• 1 tsp dried basil
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp pepper

Instructions

• Combine in shallow bowl or a zip lock bag, blending well. Place meat in container, cover and refrigerate 4 – 8 hours (or overnight).
• Great cooked on the grill or in the oven @ 325 degrees (approx 35 minutes per pound) at an internal temp of 150 for medium.

Note: I am generous with fresh herbs and garlic. Italian seasoning works pretty good for a simple measurement

From: Lamb Country Cooking by Jill Stanford Warren