Dijon Crusted Lamb Roast with Mint Sauce

Source: www.Chezus.com

• 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
• 1/2 cup white wine vinegar
• 3/4 cup extra virgin olive oil

Heat oven to 325. In 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. 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. Once the meat is cooked remove it from the oven and let sit for about 10 – 15 minutes. Slice thinly. Serve. Eat.

This Leg of Lamb Recipe is Perfect with Our:

All-Natural and Organic Leg of Lamb
All-Natural and Organic Petite Lamb Roast