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1 leg of lamb with bone
1 clove of fresh garlic
1 lemon
Dill Weed
Slice garlic in slivers, insert in slits in the leg.
Cover leg with mustard liberally.
Squeeze lemon over the leg.
Sprinkle with dried dill weed.
Roast in roasting pan with rack, uncovered at 325 degrees for 2 ½ hours (less if you like the lamb to be rarer).