Lamb Roast | Sub-Zero & Wolf Philippines

Ingredients

• ¼ cup extra virgin olive oil
• ¼ cup whole grain mustard
• ¼ cup chopped fresh chives
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons chopped flat leaf parsley
• 1 tablespoon chopped fresh rosemary leaves
• 4 cloves garlic, peeled, finely chopped
• 2 teaspoons freshly ground black pepper
• 1 (5–7 pound) boneless leg of lamb, rolled and tied with butcher’s twine