Leg of Lamb With Herbs and Mustard

Cooking Light 2005

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 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

Directions

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.