Somewhere, deep in the archives, is an Easter thread and my favorite lamb recipe. I'll look for it later - right now it's off to roast some red/yellow/orange peppers for my fish stew.
Found it. This is a recipe I made up when I wanted ALL my favorite flavors with my lamb!
LEG OF LAMB WITH ROSEMARY/MUSTARD PESTO (sort of)
5-6# leg of lamb
1/2 cup dijon mustard
1 TBS soy sauce
1/2 tsp. ground ginger
1/4 cup olive oil
3-4 branches of rosemary with leaves stripped off
fresh thyme with leaves stripped off (5-6 branches - depending on size)
2 cloves garlic
salt and pepper to taste
1/4 cup toasted pine nuts or toasted walnuts or pecans
1. Toast pine nuts, walnuts, or pecans, in oven set on 375° F. or toast in dry skillet set on med-high and tossed until done.
2. In Cuisinart or blender add all of the ingredients except oil. Turn machine on and slowly drizzle in oil until everything is blended. You might not need to use all the oil, or you may need more, it just depends on how much rosemary you used, etc. You want it to be a little thick. Taste and adjust salt, pepper, rosemary, or garlic until it suits your taste. If it's a little strong that's OK because it will help flavor the lamb better.
Put lamb in shallow pan, cover with this mixture and bake. I bake mine at 325° until 140° as we like ours rare. Take your lamb out about 5° less than you like it and let sit for 5-10 minutes. Will continue cooking after you take out of oven and sitting will let the juices absorb back into the meat and not just run out.
"Count yourself...you ain't so many" - quote from Buck's Daddy