Author Notes
I love lamb, cooked many ways; but, I do not like lamb that is served with the traditional lamb jelly. Some things should not go with such a beautiful piece of meat and this is one of them. —ChezUs
Ingredients
-
1 1/2
lb top round lamb roast
-
2 tablespoons
olive oil
-
1/4 cup
dijon
-
1 cup
panko
-
1/4 cup
packed mint leaves
-
1 tablespoon
seeded mustard
-
1
small shallot, peeled
-
1/2 cup
white wine vinegar
-
3/4 cup
extra virgin olive oil
Directions
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Heat oven to 325.
-
n a roasting pan that can go from stove to oven, slowly heat 2 tablespoons of olive oil.
-
Combine the panko and dijon to make a paste. Gently pat all over the lamb.
-
Brown all sides of the meat until lightly browned.
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Put the pan into the oven and let roast until a thermometer reads 135 degrees F from rare – about 40 minutes.
-
While the meat is roasting combine mint, shallots, mustard and vinegar and process until smooth. Slowly add the olive oil.
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Once the meat is cooked remove it from the oven and let sit for about 10 – 15 minutes. Thinly slice. Drizzle a little mint sauce over the top.
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Serve.
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Eat.
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