Provençal-Roasted Leg of Lamb
Provençal-Roasted Leg of Lamb Ingredients: - 1 boneless leg of lamb, about 4 lb., butterflied and trimmed of fat - 3 Tbs. Dijon mustard - 2 Tbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Mortar and pestle
- Meat pounder
- Butcher's twine
- Roasting pan
- Instant-read thermometer
- Carving knife
- Pastry brush
- Oven
- Stove
- Cutting board
- Mixing bowl
- Measuring spoon
- Aluminum foil
- Serving platter
- Sauceboat
- Spoon
Ingredients
- 1 boneless leg of lamb, about 4 lb., butterflied and trimmed of fat
- 3 Tbs. Dijon mustard
- 2 Tbs. herbes de Provence, coarsely ground with a mortar and pestle
- Kosher salt
- freshly ground pepper
- 2 Tbs. vegetable oil
- 3 leeks, white and light green portions, cleaned and quartered lengthwise
- 1 cup pearl onions, peeled
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