Herb-and-Honey-Mustard-Crusted Leg of Lamb
1. One 7- to 8-pound leg of lamb—aitch bone and femur
removed, shin bone left intact
2. 1/2 cup rosemary leaves, minced
3. 1 teaspoon thyme leaves
4. 3 garlic cloves, finely chopped
5. 2 tablespoons Dijon mustard
6. 1/3 cup extra-virgin olive oil
7. 1/2 cup lavender honey
8. Salt
9. Freshly ground black pepper
1. Preheat the oven to 500° for 30 minutes. Let the leg of
lamb stand at room temperature while the oven heats.
In a mini food processor, pulse the rosemary, thyme
and garlic until minced. Add the mustard, olive oil and
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