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. herbes de Provence, coarsely ground with a mortar and pestle
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 3 leeks, white and light green portions, cleaned and quartered lengthwise
- 1 cup pearl onions, peeled
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