| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb, Southern, Meats |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Dijon mustard |
| 1/2 |
ts |
Dried rosemary |
| 1/4 |
ts |
Dried dillweed |
| 1/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Garlic powder |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Prepared horseradish |
| 1 |
|
(3/4-inch-thick) center cut leg of lamb slice (about 12 ounces) |
|
|
Olive oil |
INSTRUCTIONS
Combine first 7 ingredients; set aside. Brush lamb with olive oil, and
place on a lightly greased rack of a broiler pan. Broil 4 inches from heat
(with electric oven door partially open) 5 minutes. Turn and spread half of
mustard sauce on lamb; broil 5 minutes. Turn and spread with remaining
sauce; broil 1 to 2 minutes or until bubbly. Yield: 2 servings.
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