Nothing says spring like a roast leg of lamb. Cooking one can sound intimidating, but it couldn’t be simpler. For this recipe, you’ll make a paste of aromatic fresh rosemary, fennel seeds, black pepper, and Dijon mustard to complement the robust flavor of the meat. Spread the paste over the lamb, and bake it for about 1 ½ hours — it’s that easy. Checking the temperature with the Yummly Smart Thermometer makes the recipe foolproof, even if you’ve never made a leg of lamb before! Outside the Easter season you’ll need to plan ahead to order a bone-in leg of lamb (sometimes called semi-boneless, meaning it still has the lower part of the shank bone left in) from a butcher. The recipe is a Yummly original created by David Bonom.