Mustard-Crusted Lamb
Recipe from Food & Wine

Suzanne Goin (an F&W Best New Chef 1999) is beloved in Los Angeles for Lucques and AOC. She'll expand her reach at the upcoming Tavern in Brentwood, which will serve breakfast, lunch, and dinner and sell house-made breads and prepared foods like this leg of lamb, which she serves with a Meyer lemon salsa.


Tina Rupp

by 3  people


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Servings: 6
Prep Time: 25 mins
Total Time: 1 hr
Related Categories: Lamb, Leg of Lamb, Roast Lamb
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Ingredients
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    3   tablespoons 
    unsalted butter
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    3/4  cup 
    finely diced shallots
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    1   teaspoon 
    thyme
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    3/4  cup 
    dry vermouth
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    3/4  cup 
    Dijon mustard
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    1   
    large egg
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    1   tablespoon 
    chopped tarragon
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    Salt and freshly ground pepper
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    1  5  pound 
    boneless leg of lamb, trimmed and butterflied
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    2   tablespoons 
    extra-virgin olive oil
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    2   cups 
    bread crumbs mixed with 3 tablespoons browned butter, 2 tablespoons chopped parsley and 1 tablespoon chopped thyme

Directions
1.
Preheat the oven to 350 degrees. In a skillet, melt the butter. Add the shallots and 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.
2.
Set the lamb fat side down and season with salt and pepper. Rub one-fourth of the mustard mixture on the meat. Roll up; tie at two-inch intervals with kitchen string.
3.
Heat the oil in a roasting pan. Add the lamb and sear over high heat until browned all over, 8 minutes. Transfer to a plate and remove the strings. Rub with the remaining mustard mixture and pat the bread crumb coating all over. Roast the lamb in the roasting pan for 50 minutes, until an instant-read thermometer inserted in the center registers 130 degrees for medium-rare. Let rest for 15 minutes before carving.
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