Components: Freshly ground black pepper,3 tablespoons Dijon mustard, divided,2 tablespoons dry sherry,1 cup dry white wine,1 little bunch fresh thyme, leaves removed from stem,2 cloves garlic, peeled and gently crushed, Sea or kosher salt,1 (6 to 8 pound) leg of lamb, bone-in,2 tablespoons extra-virgin olive oil
Instructions: