Source: dLife

Spring lamb marinated with a rosemary and Dijon mustard rub.

Servings

2 tbsp dijon mustard
2 tsp dried rosemary , crumbled
2 medium garlic cloves , minced
0.5 tsp salt
0.25 tsp black pepper
16 oz Lamb, leg, whole, lean, raw, choice, 1/4" trim , trimmed of all visible fat (2 (8-ounce) steaks)

1 Preheat broiler.
2 Whisk together mustard, rosemary, garlic, salt, and pepper. Coat lamb with mixture on all sides.
3 Place lamb under broiler and cook 4 to 5 minutes per side of until a meat thermometer reads at least 145 degrees F. Slice each piece of lamb in half.

If fresh rosemary in available, use 2 tablespoons instead of the dried; rub mixture on lamb and let marinate in refrigerator for at least one hour.