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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Dijon Lamb w/Herbs & Country Vegetables
 Categories: Lamb/mutton, Vegetables, Herbs
      Yield: 12 servings
 
     20 cl Garlic; peeled
    1/4 c  Dijon mustard
      2 tb Water
      2 tb Fresh rosemary leaves
      1 tb Fresh thyme
  1 1/4 ts Salt; divided
      1 ts Black pepper
           Nonstick spray
  4 1/2 lb Boneless leg of lamb;
           - trimmed *
      1 lb Parsnips; cut diagonally in
           - 1/2" pieces
      1 lb Carrots; cut diagonally in
           - 1/2" pieces
      2 lg Onions; in 1/2" wedges
      3 tb Extra-virgin olive oil;
           - divided
 
  Combine garlic, mustard, water, rosemary, thyme, 3/4
  teaspoon salt and pepper in food processor; process
  until smooth. Spoon mixture over top and sides of lamb.
  Cover and refrigerate at least 8 hours.
  
  Set oven @ 500ºF/260ºC.
  
  Line broiler pan with foil; top with broiler rack. Coat
  rack with nonstick cooking spray. Combine parsnips,
  carrots, onions and 2 tablespoons oil in large bowl;
  toss to coat. Spread evenly on broiler rack; top with
  lamb.
  
  Roast 15 minutes. Reduce oven temp to 325ºF/165ºC. Roast
  1 hour 20 minutes, or until internal temperature reaches
  155ºF/68ºC for medium or to desired doneness.
  
  Remove lamb to cutting board; let stand 10 minutes
  before slicing. Continue roasting vegetables 10 minutes.
  
  Transfer vegetables to large bowl. Add remaining 1
  tablespoon oil and 1/2 teaspoon salt; toss to coat.
  Thinly slice lamb and serve with vegetables.
  
  * NOTE: If unavailable, substitute packaged marinated
  lamb and rinse it off.
  
  Yield: 12 servings
  
  RECIPE FROM: https://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... There's a difference between a philosophy and a bumper sticker.
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