1/4 cup mayonnaise
1/4 cup olive oil
2 teaspoons whole-grain mustard
1/2 teaspoon English mustard powder
15 fresh mint leaves, chopped
4 cloves garlic, crushed
Grated zest and juice of 1 lemon
Freshly ground black pepper
One 2.7-kilogram (6-pound) leg of lamb
5 cloves garlic, roughly sliced
1 bunch fresh rosemary
1 bunch fresh thyme
250 milliliters (1 cup) low-sodium chicken stock
2 tablespoons creme fraiche
1 teaspoon whole-grain mustard
1/2 teaspoon honey (1 squeeze), or to taste
6 fresh mint leaves, torn
125 milliliters (1/2 cup) chicken stock
Salt and freshly ground black pepper
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