MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Dijon Lamb w/Herbs & Country Vegetables
Categories: Lamb/mutton, Vegetables, Herbs
Yield: 12 servings

20 cl Garlic; peeled
1/4 c Dijon mustard
2 tb Water
2 tb Fresh rosemary leaves
1 tb Fresh thyme
1 1/4 ts Salt; divided
1 ts Black pepper
Nonstick spray
4 1/2 lb Boneless leg of lamb;
- trimmed *
1 lb Parsnips; cut diagonally in
- 1/2" pieces
1 lb Carrots; cut diagonally in
- 1/2" pieces
2 lg Onions; in 1/2" wedges
3 tb Extra-virgin olive oil;
- divided

Combine garlic, mustard, water, rosemary, thyme, 3/4
teaspoon salt and pepper in food processor; process
until smooth. Spoon mixture over top and sides of lamb.
Cover and refrigerate at least 8 hours.

Set oven @ 500ºF/260ºC.

Line broiler pan with foil; top with broiler rack. Coat
rack with nonstick cooking spray. Combine parsnips,
carrots, onions and 2 tablespoons oil in large bowl;
toss to coat. Spread evenly on broiler rack; top with
lamb.

Roast 15 minutes. Reduce oven temp to 325ºF/165ºC. Roast
1 hour 20 minutes, or until internal temperature reaches
155ºF/68ºC for medium or to desired doneness.

Remove lamb to cutting board; let stand 10 minutes
before slicing. Continue roasting vegetables 10 minutes.

Transfer vegetables to large bowl. Add remaining 1
tablespoon oil and 1/2 teaspoon salt; toss to coat.
Thinly slice lamb and serve with vegetables.

* NOTE: If unavailable, substitute packaged marinated
lamb and rinse it off.

Yield: 12 servings

RECIPE FROM: https://www.diabetesselfmanagement.com

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