- 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
- 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.
- 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.
The herb mustard can be refrigerated overnight.
Herbal, dark-berried Washington state red.