Leg Of Lamb With Herbs And Mustard

• 2 tablespoons minced fresh thyme
• 1/4 teaspoon ground bay leaves
• 1 garlic clove, minced
• 1 (4-pound) rolled boneless leg of lamb
• 1 1/4 teaspoons sea salt, divided
• 1 teaspoon freshly ground black pepper
• 1/3 cup Dijon mustard
• 6 rosemary sprigs
• 1/2 cup water
• 1/2 cup low-salt 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 3/4 teaspoon salt and pepper. Brush mustard over roast. Cover and chill 12 hours.
2. Preheat oven to 425u0b0.
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 425u0b0 for 50 minutes or until a thermometer registers 145u0b0 (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 remaining 1/2 teaspoon salt. Slice roast; serve with sauce.

thyme, ground bay leaves, garlic, lamb, salt, freshly ground black pepper, mustard, rosemary sprigs, water, lowsalt beef broth

Taken from www.myrecipes.com/recipe/leg-of-lamb-with-herbs-mustard (may not work)