Mustard-Crusted Lamb
"Another winner from Food & Wine Magazine"
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Yields:
-
1 roast
- Serves:
- 6
ingredients
- 3 tablespoons unsalted butter
- 3⁄4 cup finely diced shallot
- 1 teaspoon thyme
- 3⁄4 cup dry vermouth
- 3⁄4 cup Dijon mustard
- 1 large egg
- 1 tablespoon chopped tarragon
- salt & freshly ground black pepper
- 1 (5 lb) boneless leg of lamb, trimmed and butterflied
- 2 tablespoons extra virgin olive oil
- 2 cups breadcrumbs, mixed with
- 3 tablespoons browned butter, and
- 2 tablespoons chopped parsley, and
- 1 tablespoon chopped thyme
directions
- Preheat oven to 350.
- In a skillet, melt the butter, add the shallots and the thyme and cook over moderate heat for 2 minutes.
- Add the vermouth and reduce by half.
- Transfer to a bowl; whisk in the mustard, egg, tarragon and a pinch of salt and pepper.
- Set the lamb fat side down and season with salt and pepper.
- Rub 1/4 of the mustard mixture onto the meat, roll up and tie with kitchen string at 2-inch intervals.
- Heat the oil in a roasting pan, add the lamb and sear over high heat until browned on all sides, about 8 minutes.
- Transfer to a plate and remove the strings.
- Rub with remaining mustard mixture and pat the bread crumb mixture all over.
- Roast the lamb in the roasting pan for 50 minutes, until an instant read thermometer inserted in the center reads 130 for medium rare.
- Let rest for 15 minutes before carving.
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RECIPE SUBMITTED BY
Stephen S.
Las Vegas, NV
<p>I am retired and I don't really do much of anything but cook food and download and watch movies and television. I live in Las Vegas, NV (across the street from The South Point Hotel & Casino) I like to cook a lot and gamble a little.</p>
