Instructions: * To make an herb paste: process the rosemary, lavender, thyme, garlic, 1 tablespoon Dijon mustard, salt and pepper in a food processor until the herbs are coarsely chopped. With the machine running, slowly pour in the oil. Stop the machine and scrape down the sides, then process to a coarse, thick sauce consistency. Set aside.

If the lamb is tied with string, untie it. Spread the lamb open. It should be shaped somewhat like a fan and about 3 inches thick at the widest part. With a sharp thin knife, remove as much fat and tendon from both sides of the meat as you can. Put the lamb in a glass or ceramic baking dish in which it fits snugly.

Smear the top with half of the herb paste, then turn the meat over and smear it with the rest of the paste. Cover tightly with plastic wrap and refrigerate for 8 to 24 hours. Preheat oven to 425 degrees. Without scraping off the herb marinade, roll the lamb back into its original shape. Using 3 lengths of kitchen twine, snugly tie the roast in 3 places, spaced equally, to create an evenly shaped roast. Lay the thick rosemary branches in a single layer in the bottom of a small roasting pan or shallow baking dish. Set the roast on top of the branches. If rosemary branches are not available, set the roast directly in the pan. Roast the meat in the hot oven for 10 minutes. Reduce the heat to 350 degrees and continue to roast about 1 1/2 hours, or until an instant-read thermometer inserted into the center registers 130 degrees to 135 degrees for medium-rare. The temperature of the interior will rise about 10 degrees after it is removed from the oven. Be sure to take readings in more than one place in the roast and use the lowest reading. Transfer the roast to a board or platter, cover it very loosely with aluminum foil and let it rest for 10 minutes while you prepare the sauce.

* To make the sauce: Remove the rosemary branches from the pan. Tilt the roasting pan so that the drippings collect in one corner and use a spoon to skim off as much fat as you can. Pour the red wine into the pan and put it over low heat. Use a whisk to stir up and dissolve any browned bits clinging to the bottom. Stir in the teaspoon of mustard and the vinegar. Taste and season with salt if necessary. The sauce will be very strong, but only a small amount is used on each serving. Remove the strings from the roast and thinly slice the meat. Arrange the meat on a platter and pour the sauce over.

Serves 6

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