Leg of Lamb and Sprouts

Wednesday 10 December
Winter and more roasty things. A simple leg of lamb covered with a mustard coating: 1/2 cup grainy mustard, 2 TBSP Dijon, zest of one lemon, 1/2 lemonsworth of lemon juice, 3 cloves garlic, rosemary, salt. This just gets smeared on the top, none of your fancy-schmancy cutting little slots and inserting slivers, etc. It's the lemon that makes this so good and permeates the meat. Roast at 375 for 1 3/4 hours, till instant read thermometer hits 120º at the core and 135º half way out (the highest). We let this rest, while braising some sprouts, cut side down in butter, then the other 1/2 lemonsworth of lemon juice and a glug of wine, covered and cooked till tender but not too soggy.