Leg of Lamb With Herbs and Mustard |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Cooking Light 2005 Ingredients:
2 tablespoons minced fresh thyme |
1/4 teaspoon bay leaf powder |
1 garlic clove, minced |
1 (4 lb) rolled boneless leg of lamb |
1 1/4 teaspoons sea salt, divided |
1 teaspoon fresh ground black pepper |
1/3 cup dijon mustard |
6 rosemary sprigs |
1/2 cup water |
1/2 cup low sodium beef broth |
Directions:
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.
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