1 (4-5 lb.) leg of lamb
2 oz. apple cider vinegar
2 cloves garlic
2 tsp. rosemary
2 tbsp. butter
2-3 bay leaves
1 tbsp. Dijon mustard
Salt to taste
Pepper to taste
Thyme to taste

Pour vinegar over leg of lamb. Score meat and insert 1 clove of slivered garlic. Saute clove of garlic and rosemary in butter. Pour this over meat and brush. Salt, pepper and lightly sprinkle with thyme. Lay bay leaves on top of meat and rub mustard over meat. Roast leg of lamb in 325 degree oven for 40 minutes per pound. Serve with mint jelly.