Adapted from Cooking Light, April 2004. This could certainly be the centerpiece of a family Easter dinner.
2 tablespoons minced fresh thyme 1/4 teaspoon ground bay leaves 1 garlic clove, minced 1 (4-lb.) rolled boneless leg of lamb Pinch or two of kosher salt 1 teaspoon freshly ground black pepper 1/3 cup Dijon mustard 6 rosemary sprigs 1/2 cup water 1/2 cup low-sodium beef broth
1. 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 salt and pepper. Brush mustard over roast. Cover and chill 12 hours.
2. Preheat oven to 425 degrees F.
3. 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 F. for 50 minutes or until a thermometer registers 145 F. (medium rare) or desired degree of doneness. Discard rosemary. Let roast stand 20 minutes before slicing.
4. 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 a pinch of salt if desired. Slice roast; serve with sauce.
Adapted from Cooking Light, April 2004. This could certainly be the centerpiece of a family Easter dinner.
2 tablespoons minced fresh thyme
1/4 teaspoon ground bay leaves
1 garlic clove, minced
1 (4-lb.) rolled boneless leg of lamb
Pinch or two of kosher salt
1 teaspoon freshly ground black pepper
1/3 cup Dijon mustard
6 rosemary sprigs
1/2 cup water
1/2 cup low-sodium beef broth
1. 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 salt and pepper. Brush mustard over roast. Cover and chill 12 hours.
2. Preheat oven to 425 degrees F.
3. 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 F. for 50 minutes or until a thermometer registers 145 F. (medium rare) or desired degree of doneness. Discard rosemary. Let roast stand 20 minutes before slicing.
4. 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 a pinch of salt if desired. Slice roast; serve with sauce.
Makes 8 servings.