This is a great way to do lamb on the grill for a fancy picnic. Because you unroll the boned leg, it is not too thick and therefore does not take a long time to cook. Watch the heat - you don't want the mustard coating to burn. 1 boneless leg of lamb 1 jar Gray Poupon or other brand grainy mustard 5 garlic cloves 2-3 TB olive oil 2 TB dried herbs du Provence (I use Penzey's) Salt, black pepper Untie the leg and discard the netting. Trim off any excess fat (but leave the thin layer that's on the outside). Put all other ingredients in the mini-blender and zap until well blended. Rub both sides of the lamb with the with this mixture, wrap and refrigerate overnight or at least several hours. Grill over medium-hot coals until medium rare in the thickest parts.