Rosemary Mustard Lamb

It’s spring, and although lamb can now be found in the supermarket year round, now is still a great time to enjoy it.

Lamb is a very good source of Protein, Vitamin A, Riboflavin, Niacin, Vitamin B12, Iron, Zinc, Copper and Selenium. It is also a good source of Vitamin B6, Pantothenic Acid, Phosphorus and Manganese.

A four-ounce serving of lamb contains 38.3% of the daily value for zinc. Zinc is helpful for healthy immune function, wound healing, normal cell division, stabilizing blood sugar levels and the body's metabolic rate, and maintaining prostate health.

Just four-ounces of lamb supplies 40.8% of your daily needs for vitamin B12 which supports production of red blood cells and prevents anemia, allows nerve cells to develop properly, and helps your cells metabolize protein, carbohydrate, and fat.

Lamb and other food rich in Niacin (a B vitamin) may provide protection against Alzheimer's disease and age-related cognitive decline.

Choose your cut of meat (look for leg or loin) and portion size carefully. Unfortunately, like other meat, it is high in saturated fat and cholesterol.

This recipe is easy enough for a week night meal but impressive enough for company. These flavorings can also be used when roasting a whole leg of lamb.

Rosemary Mustard Lamb

Servings: 4

2 tablespoons dijon or whole grain mustard
2 teaspoons fresh (or dried) rosemary
2 cloves garlic -- minced
1/4 teaspoon salt
1/8 teaspoon black pepper -- coarsely ground
12 ounces lamb leg steaks

Preheat grill or broiler
Combine mustard and seasonings. Rub over steaks to coat.
Grill or broil steaks until 145 degrees or about 4-5 minutes each side.

Per Serving : 165 Calories; 12g Fat; 13g Protein; 1g Carbohydrate; 46mg Cholesterol.