1 (4 lb.) leg of lamb
5 garlic cloves
Salt to taste
Pepper to taste
1 c. Dijon mustard
6 sprigs parsley, minced
1 1/2 c. red wine

Make 5 slits in top of lamb and insert 1 clove garlic in each. (Mark with toothpicks for easy removal.) Sprinkle lamb with salt and pepper. Cover with mustard and sprinkle with parsley. Cook at 325 degrees until brown, then reduce temperature to 300 degrees. Bake 1 1/2 hours longer. When done, remove from liquid. Skim grease and use pan juices to spoon over lamb if desired.