Leg of Lamb with Herbs and Mustard

• Produce

  • 1/4 tsp Bay leaves, ground
  • 1 None garlic clove
  • 6 None rosemary, sprigs
  • 2 tbsp Thyme, fresh

• Canned Goods

  • 1/2 cup Beef broth, low-salt

• Condiments

  • 1/3 cup Dijon mustard

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 1/4 tsp Sea salt

• Liquids

  • 1/2 cup Water

• Other

  • 1 None (4-pound rolled boneless leg of lamb

Found on myrecipes.com

Description

Directions

• 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 3/4 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 remaining 1/2 teaspoon salt. Slice roast; serve with sauce.  

Nutrition