NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless lamb leg

1 tbsp Extra virgin olive oil

1 tbsp Dijon mustard

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Brussels sprouts

0.5 cup Carrots

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together 0.5 tablespoon of olive oil, the Dijon mustard, chopped rosemary, thyme, minced garlic, sea salt, and black pepper to create a thick paste.

• 3

  Pat the lamb leg dry with paper towels and rub the herb mustard mixture evenly over all sides of the meat.

• 4

  In a separate bowl, toss the halved Brussels sprouts and sliced carrots with the remaining 0.5 tablespoon of olive oil and a small pinch of salt.

• 5

  Place the seasoned lamb in the center of the baking sheet and arrange the prepared vegetables in a single layer around the meat.

• 6

  Roast for 25 to 30 minutes, or until the lamb reaches an internal temperature of 135°F for medium-rare.

• 7

  Remove from the oven and transfer the lamb to a cutting board to rest for 10 minutes before slicing into thin medallions against the grain.