Ed Mcmahon'S Leg Of Lamb - cooking recipe

Ingredients

4 lb. leg of lamb
5 garlic cloves
salt and pepper to taste
1/4 c. Dijon mustard
6 sprigs minced parsley
1 1/2 c. red Burgundy wine

Preparation

Make 5 slits in top of lamb and insert 1 clove of garlic in each.
Mark with a toothpick for easy removal.
Sprinkle with salt and pepper.
Cover with Dijon mustard and sprinkle with parsley. Cook at 325\u00b0 for 1 1/2 hours, then baste with Burgundy.
Bake about 1/2 hour longer.
When done, remove from liquid.
Skim off grease and use pan juices to spoon over lamb if desired.