• Heat the broiler. Season the lamb with the rosemary. Place the lamb on a rack in a broiler pan.
• Broil for 10 minutes for medium-rare or until desired doneness, turning the lamb over once halfway through the broiling time.
• Grate 1 teaspoon zest and squeeze 3 tablespoons juice from the lemon.
• Stir the broth and cornstarch in a 1-quart saucepan until the mixture is smooth. Stir in the lemon zest, lemon juice and mustard. Cook and stir over medium heat until the mixture boils and thickens. Serve with the lamb.
Go to full version of