Rosemary-Crusted Leg of Lamb
the Editors of Publications International, Ltd.
Rosemary-Crusted Leg of Lamb
Yield
Makes 8 servings
Ingredients
| 1/4 | cup Dijon mustard |
| 2 | large cloves garlic, minced |
| 1 | boneless butterflied leg of lamb (sirloin half, about 2-1/2 pounds), well trimmed |
| 3 | tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary |
| Fresh rosemary sprigs (optional) | |
| Mint jelly (optional) |
Preparation
- Prepare grill for direct cooking.
- Combine mustard and garlic in small bowl; spread half of mixture over one side of lamb. Sprinkle with half of chopped rosemary; pat into mustard mixture. Turn lamb over; repeat with remaining mustard mixture and rosemary. Insert meat thermometer into center of thickest part of lamb.
- Place lamb on grid. Grill, covered, over medium coals 35 to 40 minutes or until thermometer registers 160°F for medium or until desired doneness is reached, turning every 10 minutes.
- Meanwhile, soak rosemary sprigs in water, if desired. Place rosemary sprigs directly on coals during last 10 minutes of grilling.
- Transfer lamb to carving board; tent with foil. Let stand 10 minutes before carving into thin slices. Serve with mint jelly, if desired.
Nutritional Information
| Sodium | 118 mg |
| Protein | 31 g |
| Fiber | <1 g |
| Carbohydrate | 1 g |
| Cholesterol | 97 mg |
| Saturated Fat | 4 g |
| Total Fat | 10 g |
| Calories from Fat | 42 % |
| Calories | 227 |
Dietary Exchange
| Meat | 4 |
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