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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; divided   
              Cooking spray   
     4 1/2 lb Boneless leg of lamb;   
              - trimmed   
         1 lb Parsnips; in 1/2" diagonal   
              - pieces   
         1 lb Carrots; in 1/2" diagonal   
              - pieces   
         2 lg Onions; in 1/2-inch 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 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.   
        
     Yield: 12 servings   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Kale: the so-hip-it-hurts veggie.   
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