Recipe

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• 2 tbsp minced fresh thyme
• 1/4 tsp bay leaf powder
• 1 garlic clove, minced
• 1 (4 lb) rolled boneless leg of lamb
• 1 1/4 tsp sea salt, divided
• 1 tsp fresh ground black pepper
• 1/3 cup dijon mustard
• 6 rosemary sprigs
• 1/2 cup water
• 1/2 cup low sodium beef broth

• 1 Combine first 3 ingredients, stirring well. Unroll roast; trim fat. Reroll roast; secure at 1-inch intervals with twine.
• 2 Cut 10 (1/2-inch-deep) slits in surface of roast; stuff thyme mixture into slits. Sprinkle with 3/4 teaspoon salt and pepper. Brush mustard over roast. Cover and chill 12 hours.
• 3 Preheat oven to 425°.
• 4 Arrange 3 rosemary sprigs crosswise on the rack of a broiler pan, and top with roast.
• 5 Arrange 3 additional rosemary sprigs on top of roast. Bake at 425° for 50 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness.
• 6 Discard rosemary. Let roast stand 20 minutes before slicing.
• 7 Combine water and broth; add to broiler pan. Cook over medium heat; bring to a boil, scraping pan to loosen browned bits.
• 8 Cook 4 minutes or until mixture measures 1/2 cup; stir in remaining 1/2 teaspoon salt. Slice roast; serve with sauce.