1 Review

The mustard and herbs along with the more traditional garlic, give this lamb a rich, savory flavor that we enjoyed immensely. I did not roast the lamb for the full hour...more like 45 minutes since we like it medium rare. Since we are not eating potatoes right now (sob) I left them out of the recipe, but don't think they were a real integral part of the dish and the lamb was excellent without them. Great recipe!

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Geema June 20, 2007
Lambcarre Provencale