Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1½ tablespoon | Dijon mustard |
| ½ teaspoon | Dried rosemary |
| ¼ teaspoon | Dried dillweed |
| ¼ teaspoon | Ground ginger |
| ⅛ teaspoon | Garlic powder |
| 1 teaspoon | Worcestershire sauce |
| ¼ teaspoon | Prepared horseradish |
| 1 \N | (3/4-inch-thick) center cut leg of lamb slice (about 12 ounces) |
| \N \N | Olive oil |
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.