Buttermilk-Marinated Lamb with Mustard Seed and Savory

1 quart buttermilk

6 garlic cloves, minced

kosher salt and black pepper

1 leg of lamb, butt portion only, bone in or boneless (about 7 pounds total)

3 Tbsp whole-grain mustard

1 Tbsp dried savory or thyme

In a large deep bowl or a large sealable plastic bag, combine buttermilk, garlic and 1 tsp salt. Add lamb, turn to coat and marinate in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally.

Heat oven to 325 degrees and remove lamb from the refrigerator.

In a small bowl, combine mustard and savory.

Remove lamb from marinade and pat dry; discard marinade. Season lamb well with salt and pepper and slather with mustard mixture. Place on a rack in a roasting pan.

Roast for about 1 1/2 hours, until the internal temperature registers about 155 on a meat thermometer (for medium).

For the last 15 minutes of cooking, raise heat to 400 degrees or turn on convection (or both) to brown the outside of the meat.

Remove from oven, cover lightly with foil and set aside to rest at least 15 minutes before slicing.

Yield: 8 to 12 servings.