During KK's visit to Mandy & Sté in Paris, we prepared an amazing Sunday meal, the centerpiece of which was a beautiful lamb roast. Mandy dug through her spice cabinet, and into a bowl went about a tablespoon of Herbes de Provence, just enough Dijon mustard to bind the herbs (we used the wasabi-like Amora), and some sea salt and pepper. Rub this stuff all over meat, roast, and you have one fantastico dish!KK notes: Watch what's in your Herbes de Provence. Every container I've checked out in the US so far includes lavender, which adds a weird flavor that just doesn't seem right. The brand we used in Paris (Albert Menes) contains rosemary, savory, oregano, thyme, and basil.
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