Honey, Mustard And Rosemary Roast Lamb

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3/4 cup beer
• 1/2 cup dijon mustard
• 6 tablespoons honey
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, chopped or 1 tablespoon dried rosemary
• 2 tablespoons garlic, chopped
• 2 lbs boneless lamb loin roast
• 1/2 cup whipping cream

Recipe

• 1 whisk first 6 ingredients to blend in 8x8x2-inch glass baking dish. add lamb and turn to coat. let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
• 2 preheat oven to 350°f transfer lamb to rack set in roasting pan; reserve marinade. roast until thermometer inserted into center registers 150°f., about 55 minutes. let stand 15 minutes.
• 3 strain marinade into heavy medium saucepan. add cream and juices from roasting pan. boil sauce until reduced to 1 1/2 cups, about 15 minutes. season with salt and pepper.
• 4 slice lamb; arrange on platter. drizzle some sauce over. serve, passing extra sauce separately.
• 5 serves 4 to 6.