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Mustard Coated Leg of Lamb

Serving tender slices of lamb coated with a flavorful mustard topping is an elegant meal to share during family gatherings or the holidays. It marries well with almost any of your favorite low carbohydrate vegetables and salads.

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cup Dijon mustard
1 tablespoon soy sauce
tablespoon extra virgin olive oil
teaspoon dried thyme leaves
teaspoon ground ginger
teaspoon coarse salt
1 boneless leg of lamb (2 pounds)


Serves: 6


Preheat oven to 450 degrees F. Combine all the ingredients except the lamb in a small bowl and blend well.

Place the lamb in a roasting pan. Spread the mustard mixture over the top and sides of the lamb. (At this point, the lamb can be covered loosely with aluminum foil and refrigerated for several hours.)

Bake for 15 minutes. Reduce oven temperature to 350 degrees F. Bake for 1 hour and 30 minutes or until a meat thermometer registers 150 degrees F for medium-rare or 160 degrees F for medium. (Add about ½ to 1 cup water to the pan after 1 hour of baking time.) Cool at least 10 minutes before carving it into thin slices.

To serve, place overlapping slices of lamb on each of six dinner plates, dividing evenly among the servings.


2g carbohydrates, 177 calories, 23g protein, 8g fat, 0g dietary fiber, 557mg sodium, 71mg cholesterol

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