NUTRITION

SERVINGS

INGREDIENTS

3 oz boneless lamb leg

0.5 tbsp olive oil

1 tbsp dijon mustard

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup asparagus spears

0.5 cup nonfat greek yogurt

1 tbsp fresh mint

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a small bowl, combine the Dijon mustard, minced garlic, chopped rosemary, thyme, sea salt, and black pepper to form a thick paste.

• 3

  Pat the lamb leg dry with paper towels, rub with olive oil, and then coat the entire surface with the herb mustard paste.

• 4

  Place the lamb on a roasting rack in a shallow pan and roast for 25-30 minutes, or until the internal temperature reaches 135°F for medium-rare.

• 5

  While the lamb is roasting, trim the woody ends of the asparagus and steam or lightly roast them until tender-crisp.

• 6

  Prepare the sauce by whisking together the Greek yogurt, finely chopped mint, and lemon juice in a small bowl.

• 7

  Remove the lamb from the oven and let it rest for at least 10 minutes before slicing against the grain.

• 8

  Serve the sliced herb-crusted lamb alongside the asparagus with a generous dollop of the mint yogurt sauce.