Herb-Rubbed Leg of Lamb

this recipe has been modified from the Better Homes and Gardens Cook Book
1 5-7 lb leg of lamb with bone (you can also use a boneless leg, but will probably need to reduce the cooking time) I would use this same recipe for a shoulder roast as well.
Lemon juice
2 tablespoons snipped fresh parsley or 2 teaspoons dried parsley crushed
1 tablespoon snipped fresh basil or 1 teaspoon dried basil crushed
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary crushed
1/2 teaspoon onion salt
1/4 teaspoon black pepper
2 cloves (or more) sliced garlic
Dijon mustard and butter (optional)

Cut slits into roast. drizzle lemon juice over meat’s surface and into slits. stir together parsley, basil, rosemary, onion salt, and pepper. Rub parsley mixture onto meat and into slits. Insert garlic slivers into slits. Mix a small amount of dijon mustard and butter, or your favorite oil, and spread lightly over meat (this is one of our modifications and is optional). Place meat fat side up on a rack in a shallow roasting pan. Roast in a 325 degree oven. For medium rare, roast 1 3/4 to 2 1/4 hours until meat thermometer registers 140 degrees F. For medium, roast 2 1/4 to 2 3/4 hours or until 155 degrees. Cover and let stand 15 minutes. The temp after standing should be 160 degrees.