Leg of Lamb with Herbs and Mustard

Ingredients

• 0.3 teaspoon ground bay leaves 
• 1 teaspoon pepper black freshly ground
• 0.3 cup dijon mustard 
• 2 tablespoons thyme leaves fresh minced
• 1  garlic clove minced
• 4 pound rolled leg of lamb boneless
• 0.5 cup low-salt beef broth 
• 6  rosemary sprigs 
• 1.3 teaspoons sea salt divided
• 0.5 cup water 

Equipment

• frying pan
• oven
• kitchen thermometer
• broiler pan
• kitchen twine

Directions

1. Combine first 3 ingredients, stirring well. Unroll roast; trim fat. Reroll roast; secure at 1-inch intervals with twine.
2. Cut 10 (1/2-inch-deep) slits in surface of roast; stuff thyme mixture into slits.
3. Sprinkle with 3/4 teaspoon salt and pepper.
4. Brush mustard over roast. Cover and chill 12 hours.
5. Preheat oven to 42
6. Arrange 3 rosemary sprigs crosswise on the rack of a broiler pan, and top with roast. Arrange 3 additional rosemary sprigs on top of roast.
7. Bake at 425 for 50 minutes or until a thermometer registers 145 (medium-rare) or desired degree of doneness. Discard rosemary.
8. Let roast stand 20 minutes before slicing.
9. Combine water and broth; add to broiler pan. Cook over medium heat; bring to a boil, scraping pan to loosen browned bits. Cook 4 minutes or until mixture measures 1/2 cup; stir in remaining 1/2 teaspoon salt. Slice roast; serve with sauce.