Maple-mustard Lamb Roast

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 (2 1/2 lb) boneless lean lamb loin roast
• 1 1/2 tablespoons dijon mustard
• 2 teaspoons maple syrup
• 1 1/4 cups whole wheat bread crumbs
• 1 tablespoon dried parsley
• 2 teaspoons cracked black pepper
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• nonstick cooking spray
• 1 1/2 tablespoons all-purpose flour
• 3/4 cup evaporated skim milk
• 1/2 cup no-salt-added chicken broth
• 2 tablespoons dijon mustard
• 1 tablespoon maple syrup
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

• 1 preheat oven to 325 degrees f.
• 2 trim fat from roast.
• 3 combine mustard and maple syrup, and spread evenly over roast.
• 4 combine bread crumbs, parsley, pepper, marjoram, salt, and garlic powder; press onto mustard-maple coated roast, coating evenly.
• 5 coat a broiler pan with cooking spray, or lightly apply a thin coat of oil.
• 6 place roast on pan, cover loosely with aluminum foil (to prevent crumb coating from browning too quickly), and bake at 325 degrees for 1-1 1/2 hours or until done to your liking.
• 7 check internal temperature with a meat thermometer inserted in the thickest portion of rost; continue baking until temperature reaches your desired temperature for doneness (140 degree minimum, 160 degrees for medium, 170 degrees for well-done).
• 8 remove from oven, remove foil, and let sit 10 minutes before slicing.
• 9 meanwhile, while roast is cooking, prepare sauce: put flour in a saucepan; gradually add evaporated milk and chicken broth, stirring with a whisk to blend.
• 10 add mustard, maple syrup, salt, and black pepper, and mix well.
• 11 place over medium heat and cook until thick and bubbly, stirring constantly, about 10 minutes.
• 12 serve sauce with lamb.