HERB-ROASTED LAMB DIJON

HERB-ROASTED LAMB DIJON image

Yield 6 people

Number Of Ingredients 11

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1/4 Cup Dijon mustard
1 1/2 tablespoons low-sodium soy sauce
2 large garlic cloves, chopped
1 teaspoon dried rubbed sage
1 teaspoon dried oregano
1 teaspoon minced fresh ginger
1 1/2 tablespoons olive oil
1 2-pound piece boneless leg of lamb, well trimmed
9 medium-size red potatoes, halved
2 teaspoons olive oil
1 tablespoon dried rosemary

Steps:

Place mustard, soy, garlic, sage,oregano and ginger in blender. With machine running, gradually add 1 1/2 tablespoons oil. Transfer mustard mixture to small bowl. Place lamb on work surface. Rub half of mustard mixture over top side of lamb. Starting at one long side, roll up lamb jelly roll fashion. Tie with string to secure. Rub remaining mustard mixture all over lamb. Cover and refrigerate overnight. Preheat over to 400 degrees F. Place potatoes cut side up in shallow roasting pan. Drizzle potatoes with 2 teaspoons oil. Season with salt and pepper and sprinkle with rosemary. Bake 15 minutes. Reduce oven temperature to 350. Turn potatoes and push to edges of pan. Place lamb in center of pan and roast to desired doneness, about 1 hour for medium-rage (140 degrees)