From: Chef Michael Scott Castell, Brenner's Steakhouse, Houston. Yield: 12 servings. 5-6 lb. American Lamb leg, boned, trimmed and trussed ¼ cup sherry ¼ cup lemon juice 3 oz. yellow onion, small dice ¾ oz. fresh thyme leaves ¾ oz. fresh basil leaves ½ oz. fresh rosemary leaves ½ oz. fresh tarragon leaves 1 Tbsp. garlic clove, minced 1 Tbsp. cane syrup 1 Tbsp. Dijon-style mustard 1 Tbsp. kosher salt Provence Salt: 1 lb. kosher salt 2 oz. pepper, ground 2 oz. granulated ...
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