Take out the Lamb leg and let it sit on room temperature for around 30 minutes.
Chop the garlic finely.
Now rub the lamb leg with the Dijon mustard, the spices and the herbs. Massage all the spices and herbs around the meat.
At to a large oven proof dish and add the lamb leg together with the red wine and the beef broth.
Place in a pre-heated 180°C oven for around 2-3 hours until fork tender.
After done cover with tin foil and rest for 30 minute.