- 1 leg of lamb roast
- 2 Tbsp olive oil
- 1/4 cup dijon
- 1 cup panko
- 1/4 cup packed mint leaves
- 1 Tbsp 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 leg of lamb.
Brown all sides of the leg of lamb until lightly browned.
Put the pan into the oven and let roast until a thermometer reads 135 degrees F.
While the leg of lamb is roasting combine mint, shallots, mustard and vinegar and process until smooth. Slowly add the olive oil.
Once the leg of lamb is cooked remove it from the oven and let sit for about 10 – 15 minutes.