I am a lamb lover I must say. I never had it much growing up but in the past three years it has become one of my favorite meats. I purchased two lambs from a local farmer so it should be a tasty treat. Buy local!!
- One 7- to 8-pound leg of lamb—Bone in
- 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
- 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.
- Generously season the outside of the lamb roast with salt, rubbing it into the meat. 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.
