Herb and Garlic Roasted Leg of Lamb

Ingredients:

• 1 (3-pound) bonelss leg of lamb, tied
• salt
• freshly ground black pepper
• 1 tbsp + 1 1/2 tsp chopped fresh rosemary
• 1 tbsp + 1 1/2 tsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 2 garlic cloves, minced
• 1/4 cup Dijon mustard

Makes 8 (6-ounce) Servings

1. Heat the oven to 350 F.
2. Sprinkle lamb lightly on all sides with salt and pepper. Combine rosemary, thyme, parsley and garlic in a small bowl. Cut 1/2-inch deep slits in the thickest part of the leg and fill the cuts with the herbs, pressing the  mixture in with your finger.
3. Lightly coat alarge skillet with cooking spray and heat over medium-high heat. Brown lamb on all sides, about 5 minutes per side. Remove lamb from the skillet and transfer to a roasting pan. Coat with mustard on all sides. Roast until lamb reaches  135 F (for medium-rare) on a meat thermometer, about 1 hour.
4. Remove from the oven, cover loosely with foil, and allow to rest for 15 minutes before slicing. Serve warm.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I had this for Easter and it was so delicious. I used a French rack of lamb insteasd and it was still delicious. You can cook this lamb anytime of the year for a Sunday Supper or any other special occasion. The combination of Dijon mustard and herbs is heavenly delicious. I do recommend using a  meat thermometer to check the temperature of the lamb because nobody wants to eat lamb that's not quite cooked.