honey and pulse to blend. Season the herb mustard with
salt and pepper.
2. On a work surface, open up the leg of lamb and season
it generously with salt and pepper, rubbing them into
the meat. Spread 1 tablespoon of the herb mustard all
over the inside of the lamb. Roll up the meat and tie at
1-inch intervals with kitchen string. Generously season
the outside of the lamb roast with salt, rubbing it into
the meat, then rub the lamb roast with the remaining
herb mustard.
3. Set the lamb on a wire rack in a roasting pan. Add 1
cup of water to the pan. Turn down the oven to 375°
and roast the lamb for about 1 1/2 hours, until an
instant-read thermometer inserted in the center of the
meat registers 130°; it should register 150° near the
bone. Let the lamb rest for 15 minutes, then remove the
string, slice and serve.
Make Ahead The herb mustard can be refrigerated
overnight.
AND FOR DESSERT…
Chocolate-Malt Stump de Noël
11