Mustard-crusted Lamb

Total Time: 1 hr 25 mins Preparation Time: 35 mins Cook Time: 50 mins

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

Recipe

• 1 preheat oven to 350.
• 2 in a skillet, melt the butter, add the shallots and the thyme and cook over moderate heat for 2 minutes.
• 3 add the vermouth and reduce by half.
• 4 transfer to a bowl; whisk in the mustard, egg, tarragon and a pinch of salt and pepper.
• 5 set the lamb fat side down and season with salt and pepper.
• 6 rub 1/4 of the mustard mixture onto the meat, roll up and tie with kitchen string at 2-inch intervals.
• 7 heat the oil in a roasting pan, add the lamb and sear over high heat until browned on all sides, about 8 minutes.
• 8 transfer to a plate and remove the strings.
• 9 rub with remaining mustard mixture and pat the bread crumb mixture all over.
• 10 roast the lamb in the roasting pan for 50 minutes, until an instant read thermometer inserted in the center reads 130 for medium rare.
• 11 let rest for 15 minutes before carving.