2 tbsp prepared coarse grain mustard
2 tbsp Herbs de Provence
1 tsp Sea Salt
1 tsp White Pepper
5 pounds whole leg of lamb
In a small bowl, combine the honey, mustard, Herbs de Provence and salt and pepper. Mix well and coat the lamb. Marinate in the refrigerator overnight. Preheat oven to 400 F Place lamb on a rack in a roasting pan. Brown on the grill on high or bake at 450 f for 20 minutes. Roast lamb for 55 to 60 more minutes for a medium rare temperature. The internal temperature should be at least 145 F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving. Delicious served with Cranberry Relish.
