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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 7 |
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Another winner from Food & Wine Magazine 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:
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.
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