Lamb with Mustard Crust

Ingredients

• 1 lamb leg (about 2 kg)
• 6 cloves garlic
• 30 g anchovy fillets (salted)
• Pepper (freshly ground)
• 3 tbsp coarse Dijon mustard
• 2 tbsp herbs de Provence
• olive oil

Instructions

1. 1.

   Trim the lamb leg, removing excess fat.

2. 2.

   Peel the garlic and cut it lengthwise into sticks.

3. 3.

   Pat the anchovy fillets dry and halve them.

4. 4.

   Pierce the lamb leg all over with a sharp knife, studding it with garlic and anchovies, rubbing in pepper, coating thickly with mustard, and sprinkling with herbs; press slightly, do not salt.

5. 5.

   Place the lamb leg in a roasting tin with a little olive oil, put it into a preheated oven at 220°C (428°F) and roast for about 2 hours without turning.

6. 6.

   Serve with ratatouille and baguette as a side.