Pat lamb dry and score the edges. Rub with crushed garlic. Place in small dish. Combine oil, bay leaf, 1/2 teaspoon savory and pepper. Pour over lamb. Let stand 30 minutes. Melt 1 1/2 teaspoon butter in heavy skillet over medium heat. Remove lamb from the marinade and sprinkle with salt. Add to skillet and cook to desired doneness (4-5 minutes per side for rare). Transfer to heated plate. Tent with foil to keep warm. Pour off drippings. Add minced garlic and stir over low heat 30 seconds. Add water; increase heat and bring to a boil. Scrape up brown bits. Boil until reduced to glaze, 1-2 minutes. Add broth and boil until syrupy; about 5 minutes. Near the end of cooking time, add any juice left from the lamb. Whisk on the mustard, then butter pieces and boil. Mix in 1/4 teaspoon savory, salt and pepper. Pour over lamb.
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