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5* Leg of Lamb with Herbs and Mustard

Source of Recipe

.
LA: 5* Leg of Lamb with Herbs and Mustard

Cooking Light - April 2004 - Susan Loomis,
3 reviews rate this recipe 5 Stars!
8 servings (serving size: 3 ounces lamb and 1 tablespoon sauce)
Plan ahead,,,needs to chill 12 hours

Leg of lamb is delicious any time of year, but particularly in the spring when it is most tender and succulent. Lamb roasted with herbs and mustard is a dish fit for the finest occasion. Press the herb mixture into the slits in the meat, brush it with mustard, and let it macerate to allow the flavor to permeate the lamb.

2 tablespoons minced fresh thyme
1/4 teaspoon ground bay leaves
1 garlic clove, minced

1 (4-pound) rolled boneless leg of lamb
1/2 teaspoons sea salt + salt to taste
1 teaspoon freshly ground black pepper
1/3 cup Dijon mustard

6 rosemary sprigs
1/2 cup water
1/2 cup low-salt beef broth

Preparation
Combine first 3 ingredients, stirring well. Unroll roast; trim fat. Reroll roast; secure at 1-inch intervals with twine. Cut 10 (1/2-inch-deep) slits in surface of roast; stuff thyme mixture into slits. Sprinkle with 1/2 teaspoon salt and pepper. Brush mustard over roast. Cover and chill 12 hours.

Preheat oven to 425°.

Arrange 3 rosemary sprigs crosswise on the rack of a broiler pan, and top with roast. 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. Discard rosemary. Let roast stand 20 minutes before slicing.

Combine water and broth; add to broiler pan. Cook over medium heat; bring to a boil, scraping pan to loosen browned bits. Cook 4 minutes or until mixture measures 1/2 cup; stir in salt to taste. Slice roast; serve with sauce.

1/8 of recipe equals: Calories 119 (Calories from fat 33 %); Fat 4.3 g (Satfat 1.5 g, Monofat 1.9 g, Polyfat 0.3 g); Protein 15.9 g; Carbohydrate 0.6 g; Fiber 0.2 g; Cholesterol 49 mg; Sodium 639 mg