Provençal-Roasted Leg Of Lamb

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
692
FAT
176%
CHOL
85%
SOD
14%

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Ingredients for 8 servings

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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