2 tablespoons minced fresh thyme
1/4 teaspoon ground bay leaves
1 garlic clove, minced
1 (4-pound) rolled boneless leg of lamb
1 1/4 teaspoons sea salt, divided
1 teaspoon freshly ground black pepper
1/3 cup Dijon mustard
6 rosemary sprigs
1/2 cup water
1/2 cup low-salt beef broth
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.
Yield: 8 servings (serving size: 3 ounces lamb and 1 tablespoon sauce)
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