![Herb-and-Honey-Mustard-Crusted Leg of Lamb](https://cdn.statically.io/img/www.foodandwine.com/thmb/VFJCfwHGS7zFDVY1OfLKGqyU9v8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201309-xl-herb-and-honey-mustard-crusted-leg-of-lamb-2000-01a01fe367aa443f86e29fad85923924.jpg)
Ingredients
-
One 7- to 8-pound leg of lamb—aitch bone and femur removed, shin bone left intact
-
1/2 cup rosemary leaves, minced
-
1 teaspoon thyme leaves
-
3 garlic cloves, finely chopped
-
2 tablespoons Dijon mustard
-
1/3 cup extra-virgin olive oil
-
1/2 cup lavender honey
-
Salt
-
Freshly ground black pepper
Directions
-
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 honey and pulse to blend. Season the herb mustard with salt and pepper.
-
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.
-
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.
Suggested Pairing
Herbal, dark-berried Washington state red.