Ingredients
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1-3.5 pound boneless leg of lamb, trimmed and butterflied
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3 garlic cloves, sliced into slivers
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2 tablespoons olive oil
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herby breadcrumbs
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2 cups panko breadcrumbs, or make your own but keep coarse
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2 tablespoons butter, melted and slightly browned
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2 tablespoons chopped parsely
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1 tablespoon chopped mint
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mustard sauce
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3 tablespoons butter
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2 shallots, finely chopped for about 1/2 cup
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3/4 teaspoon fresh thyme, finely chopped
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1/2 cup dry vermouth, sherry, or a dry white wine
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4-5 tablespoons Dijon mustard
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1 egg, slightly beaten
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1/2 tablespoon fresh tarragon
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salt and pepper, for seasoning
Directions
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1
Done
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up to one day before or overnightSeason the lamb on all sides with salt, and refrigerate until one hour before cooking to bring to room termperature. |
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2
Done
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mustard sauce (can be made up to one day before)In a medium sauté pan over medium heat, add the butter, shallots and thyme and cook over moderate heat for 2 minutes. |
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3
Done
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Add the vermouth and reduce by half, 4-5 minutes. |
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4
Done
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Transfer to a bowl and whisk in the mustard, egg, tarragon and a pinch of salt and pepper. If making beforehand, refrigerate and remove from refrigerator up to one hour before using. |
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5
Done
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preparing the lambPreheat oven to 350F. |
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6
Done
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In a small bowl, mix the breadcrumbs with the butter, parsley and mint. Set aside. |
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7
Done
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Set the lamb fat side down and rub about one-fourth of the mustard mixture all over the meat. |
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8
Done
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Place the garlic slivers in center of meat. |
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9
Done
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Using kitchen twine, roll up the meat and tie at at 2 inch intervals with strong knots. |
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10
Done
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Heat the oil in a medium sauté and add the lamb, searing over high heat until browned all over, about 7-8 minutes. Transfer to a plate. |
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11
Done
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Rub the meat with the remaining mustard mixture and pat the bread crumb coating all over the sides and top. |
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12
Done
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Roast the lamb in the roasting pan for 50 minutes until registers 145° for medium-rare, 160F medium or 170F well done. Let rest for 15 minutes before carving. |
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13
Done
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Remove twine and carve into 1/4 inch slices and serve hot or at room temperature. |
