Leg of Lamb With Herbs and Mustard
"Cooking Light 2005"
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- 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
- Combine first 3 ingredients, stirring well. Unroll roast; trim fat. Reroll roast; secure at 1-inch intervals with twine.
- 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.
- Preheat oven to 425°.
- Arrange 3 rosemary sprigs crosswise on the rack of a broiler pan, and top with roast.
- 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.
- Discard rosemary. Let roast stand 20 minutes before slicing.
- Combine water and broth; add to broiler pan. Cook over medium heat; bring to a boil, scraping pan to loosen browned bits.
- 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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RECIPE SUBMITTED BY
<p>My rating system: (I don't like giving bad reviews, so if I don't like it, I'll just not review it.) <br /><br />5 Stars OMG, this is one of the most amazing things I've ever eaten! I can't stop eating it, and I've eaten myself into a food coma. <br /><br />4 Stars The recipe is wonderful as is. I can't think of a single improvement and I will most likely make it again. <br /><br />3 Stars This needed a little *something*something*. I might make it again, but will add my own improvements if I do. <br /><br />I love to eat! And I love to cook. I tend to take over the kitchen when I get in there. Even the dog knows the command get outta my kitchen! LOL. Cooking for other people and trying new recipes or foods is FUN! I have a small (but growing quickly!!) cookbook collection and one of my favorite things to do is to read recipes and plan meals. Rachael Ray, Horn of the Moon and Moosewood are favorites of mine. <br /><br />We spend a lot of time outdoors camping, hiking and backpacking. Yup. I cook in the woods too! I've made deals with my hiking buddies... If they carry in my food, I'll cook for them. I recently published a backpacking cookbook. Check out the website: http://www.onepanwonders.com <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedPRD.gif alt= /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt= /></p>
