Note: Prepare Leg of Lamb 8-24 hours before cooking.

1 leg of lamb

1/2 cup Dijon mustard

6 garlic cloves, chopped

3 sprigs rosemary, picked and chopped

4 sprigs thyme, picked and chopped

Salt and pepper

Combine mustard, garlic and herbs. Rub liberally over the lamb. Season with salt and pepper. Allow to stand, refrigerated, 8-24 hours before roasting.

Bake leg of lamb, uncovered, at 300 degrees for 1 1/2 hours or until thermometer temperature reaches 130-135 degrees (medium rare). Let roast rest at least 15 minutes before carving. Serve by laying slices of lamb on a bed of Shiitake-Asparagus Relish and Home Fries. Garnish with Whole Grain Mustard Sauce drizzled across the plate. Serves 8-12 people. — Robert Barker, Bambara restaurant

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SHIITAKE-ASPARAGUS RELISH

Note: Mushroom mix can be made a day ahead and held over. Reheat in saucepan before serving.

1/2 teaspoon sesame oil

1 tablespoon canola oil

1 cups sliced shallots

2 1/2 cups shiitake mushrooms, sliced

1 tablespoon sugar

1/4 cup soy sauce

1 ounce rice wine vinegar

12-15 asparagus spears, partially cooked and cut in 1/2-inch pieces

Heat oils and add shallots. Cook until shallots start to caramelize. Add mushrooms and cook for 5-8 minutes. Add sugar, soy sauce and vinegar, and cook until sauce forms and is absorbed by the mushrooms. Just before serving, add asparagus and pepper to taste. — Robert Barker, Bambara restaurant

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HOME FRIES

Saute 2-3 pounds of fingerling potatoes that have been partially cooked and quartered lengthwise. Salt and pepper to taste. — Robert Barker, Bambara restaurant

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WHOLE GRAIN MUSTARD SAUCE

3 cups red wine (optional)

6 cups veal stock or low-sodium beef broth

1 tablespoon honey

1/2 cup whole-grain mustard

Heat wine to reduce to 1 1/2 cups. Add stock or broth and reduce by 2/3. Add honey and mustard. Serve with lamb. — Robert Barker, Bambara restaurant

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MOROCCAN SPICED MORGAN VALLEY LAMB KEBOBS

One 4-5 pound boneless leg of Morgan Valley Lamb

1 red onion, large dice ( 3/4-inch)

1 red bell pepper, large dice

1 yellow bell pepper, large dice

1 poblano chili, large dice

Marinade:

1 tablespoon coarse black pepper

1 tablespoon kosher salt

1/2 teaspoon cayenne pepper

1 teaspoon cardamom, chopped fresh thyme, chopped fresh oregano

1 tablespoon paprika

2 tablespoon Dijon mustard

4 tablespoons chopped fresh garlic