German Style Roast Lamb

1. Rub the leg of lamb down with the red wine vinegar.
2. Using a paring knife, make incisions over the surface of the lamb (evenly distributed) that are deep enough to fit a garlic clove. Fill the holes with garlic.
3. Season on all sides with salt and pepper.
4. Chop up the herbs and mix them with the mustard (I tossed them all in a mini food processor).
5. Slather the mustard mixture all over the lamb and marinate for 5 hours (you could probably leave it overnight if needed).
6. Preheat oven to 375F.
7. Place the marinated lamb in a roasting pan (we placed ours on top of a bed of carrots) and top with bread crumbs (don’t worry about being neat with it and don’t worry if some have fallen to the bottom of the pan).
8. Place in the oven and bake for about 30 minutes at 375F. When the breadcrumbs start to darken, turn the oven down to 350F and cook until it reaches an internal temperature of 150F (medium rare).
9. Remove the lamb and any veggies from the pan and set aside to rest. Place the roasting pan over medium heat and add the Riesling and 1 cup of the broth. Cook, scraping up all of the bits from the bottom of the pan. If there is not enough liquid, add more chicken broth, reserving a few tablespoons.
10. Mix the remaining few tablespoons of the chicken broth with the corn starch to form a slurry. Add the slurry to the pan when the broth and drippings have started to boil. Stir, letting the mixture come to a boil.
11. Adjust the consistency of the gravy by either adding more broth (to thin it out) or more slurry (to thicken it).
12. Slice the lamb and serve with the gravy on the side (any of the breadcrumb topping that may have fallen off when slicing can always be added into the gravy).