From Episode 1: "Out of the Kitchen"

Lamb with Herb Rub

• 5 ½-pound Leg of Lamb -

• ½ Cup of each:

• Rosemary
• Sage
• Mint
• Dried Lavender
• Lemon Thyme

• Peel of 1 lemon
• ¼ tsp Peppercorns
• 1 tsp. Salt
• 4 cloves garlic
• 2 tbs. Olive Oil
• ½ cup Whole Grain Mustard

Start by coarsely chopping all the herbs and the lemon peel. Place the salt and peppercorns in a mortar and pestle. Smash the salt, pepper, and garlic until the garlic is paste like and the pepper is broken down. Add the herbs and lemon peel to the mortar and pestle, and mash well until well combined and fragrant. Stir in the mustard.

To prepare the leg of lamb:

Spread the mustard over the leg of lamb

Coat the lamb with the dry rub and all it to rest for 2 hours

Grill the lamb for an hour until the outside is firm and crusty. The center should be quite pink.

Apple Chutney:

• 2 braeburn apples
• ¼ cup fresh mint chopped
• 2 tbs honey
• 2 tbs. whole grain mustard
• Salt
• Pepper

Place the braeburn apples on the grill until they are soft (about 10 to 20 minutes, or until the apples are nicely softened). Mash the apples with the mint, honey, and mustard, mash until well combined. Season to taste.