- 3 tablespoons coarse-grain mustard
- 2 cloves garlic, minced*
- 1 1/2 teaspoons dried rosemary, crushed
- 1/2 teaspoon black pepper
- 1 leg of lamb, well trimmed, boned, rolled and tied (about 4 pounds)
- Mint jelly (optional)
Combine mustard, garlic, rosemary, and pepper. Rub mustard mixture over lamb. Place roast on meat rack in foil-lined shallow roasting pan.** Preheat oven to 400°F. Roast 15 minutes. Reduce oven temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.
Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time.
Cut strings from roast; discard. Carve into 20 slices. Serve with mint jelly, if desired.
*Note. For a more intense garlic flavor inside the meat, cut garlic into slivers. Cut small pockets at random intervals throughout roast with the tip of a sharp knife; insert the garlic slivers.
**Note. At this point the lamb may be covered and refrigerated up to 24 hours before roasting.
Yield: 10 servings. Serving size: 2 lamb slices (without mint jelly).
Nutrition Facts Per Serving:
Calories: 172, Carbohydrates: 1 g, Protein: 25 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 78 mg, Sodium: 121 mg, Fiber: 1 g
Exchanges per serving: 3 Meat.
Copyright Diabetic Cooking.