1 (2 1/2-pound) rolled boneless leg of lamb, trimmed
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 1/2 teaspoons dried rosemary, crushed
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 teaspoon sugar
3 garlic cloves, minced
1/2 cup mint jelly
How to Make It
Preheat oven to 400°.
Place lamb on rack of a broiler pan coated with cooking spray.
Combine mustard and next 6 ingredients. Brush mustard mixture evenly over lamb. Insert a meat thermometer into thickest part of lamb. Bake at 400° for 1 hour and 22 minutes or until thermometer registers 145° (medium-rare). Let stand 10 minutes before slicing. Serve with mint jelly.
Oxmoor House Healthy Eating Collection
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