mustard-garlic leg of lam

POINTS per serving: 6


Yield/Serves: 8


We coat our lamb with mustard to lock in moisture and add lots of taste. Plus, we flavor it up by infusing the meat with slivered garlic.

3 pound lean leg of lamb, rolled and tied by butcher

1 tsp table salt

tsp black pepper

3 medium garlic clove(s), thinly sliced

6 Tbsp Dijon mustard

1 pound asparagus, steamed



1. Preheat oven to 375F.


2. Season lamb with salt and pepper. With the tip of a knife, male slits ail over the lamb and insert garlic slivers in slits. Coat top and sides of lamb with mrustdrd.


3 . Roast until medium rare and a meat thermometer inserted in center reads 140F, about 1 hour and 20 minutes. Let rest 10 minutes before slicing into 1/4-inch thick slices. Yields about 2 slices of lamb and pound of asparagus per serving.