Time: 30 minutes
Prep Pointer: Let the lamb stand at room temp for 30 minutes so it cooks evenly and quickly.
Serve with Tomato-Parsley Salad: Combine 2 tablespoons fresh lemon juice, 1½ teaspoons Dijon mustard, and ½ teaspoon honey in a large bowl; gradually whisk in 1 tablespoon extra-virgin olive oil. Add 2 cups fresh flat-leaf parsley leaves, 1 cup diced yellow bell pepper, ½ cup diced red onion, and 1 pint halved grape tomatoes; toss gently to coat. Yield: 4 servings. CALORIES 82; FAT 3.9g (sat 0.6g); SODIUM 68mg
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