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Leg of Lamb With Herbs and Mustard

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“Cooking Light 2005”
1hr 10mins

Ingredients Nutrition


  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.

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