Leg of Lamb with Moulin de la Brague Provence Herbs & Edmond Fallot Honey Ginger Mustard

Roast Lamb

FA13 Honey Gingerbread

Ingredients
1/3 cup Herbs de Provence from Moulins de la Brague
3 garlic cloves, finely chopped
4 tablespoons of Honey Gingerbread from Edmond Fallot
1/3 cup extra virgin olive oil
Salt & freshly ground black pepper
Instructions
1. Preheat the oven to 500° degrees for 30 minutes, meanwhile let the leg of lamb stand at room temperature.
2. In a small container mix the Olive Oil, Mustard and Herbs de Provence.
3. Open up the leg of lamb, brush & lather generously inside and out with your ingredients. Set the lamb on a wire rack in a roasting pan.
4. Roast for 1.5 hours at 375°. Once done, cool for 15 minutes, then slice & serve!


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