Leg of Lamb with Herbs and Mustard

Leg of Lamb with Herbs and Mustard
Photo by Karry Hosford


  • ½ cup low-salt beef broth
  • ¼ teaspoon ground bay leaves
  • 1 (4-pound) rolled boneless leg of lamb
  • ½ cup water
  • 1 ¼ teaspoons sea salt, divided
  • 2 tablespoons minced fresh thyme
  • 1 teaspoon freshly ground black pepper
  • + 3 more ingredients
    • 6 rosemary sprigs
    • 1 garlic clove, minced
    • 1/3 cup Dijon mustard

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...

View full recipe at My Recipes


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