See Also: Rosemary-Crusted Leg of Lamb(recipes)
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Roast Leg of Lamb Wrapped in Rosemary(recipes)
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Roast leg of lamb with garlic and rosemary(recipes)
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Lamb shank with garlic, rosemary and flageolet beans(recipes)
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pollical (iou) and Rosemary-Crusted Leg of Lamb (recipes)


pollical (iou)



pollical adjective. L19.
[from Latin pollic-, POLLEX: see -AL1.]
Anatomy. Of or pertaining to the thumb.

Rosemary-Crusted Leg of Lamb (recipes)


Rosemary-Crusted Leg of Lamb

Yield: Makes 8 servings



Ingredients:



1/4cup Dijon mustard

2large cloves garlic, minced

1boneless butterflied leg of lamb (sirloin half, about 2-1/2 pounds), well trimmed

3tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary

Fresh rosemary sprigs (optional)

Mint jelly (optional)









Preparation:





1.Prepare grill for direct Cooking.2.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.3.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.4.Meanwhile, soak rosemary sprigs in water, if desired. Place rosemary sprigs directly on coals during last 10 minutes of grilling.5.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:







Serving Size:







Sodium

118 mg







Protein

31 g







Fiber









Carbohydrate

1 g







Cholesterol

97 mg







Saturated Fat

4 g







Total Fat

10 g







Calories from Fat

42 %







Calories

227









Dietary Exchange:







Meat

4