Leg Of Lamb With Herbs And Mustard

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

Ingredients

• Servings: 8
• 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

Recipe

• 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.