by ChezUs
View
my 14 recipes »
Photo by ChezUs
ChezUs's Notes:
Expand1 1/2 lb top round lamb roast Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/4 cup dijon Ask a question about this ingredient
1 cup panko Ask a question about this ingredient
1/4 cup packed mint leaves Ask a question about this ingredient
1 tablespoon seeded mustard Ask a question about this ingredient
1 small shallot, peeled Ask a question about this ingredient
1/2 cup white wine vinegar Ask a question about this ingredient
3/4 cups extra virgin olive oil Ask a question about this ingredient
Heat oven to 325.
Ask a question about this stepn a roasting pan that can go from stove to oven, slowly heat 2 tablespoons of olive oil.
Ask a question about this stepCombine the panko and dijon to make a paste. Gently pat all over the lamb.
Ask a question about this stepBrown all sides of the meat until lightly browned.
Ask a question about this stepPut the pan into the oven and let roast until a thermometer reads 135 degrees F from rare – about 40 minutes.
Ask a question about this stepWhile the meat is roasting combine mint, shallots, mustard and vinegar and process until smooth. Slowly add the olive oil.
Ask a question about this stepOnce 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.
Ask a question about this stepServe.
Ask a question about this stepEat.
Ask a question about this step
Brette is the Editorial Assistant of Food52.
This sounds so delicious. I love mustard, shallots and lamb together and like your approach to using mint. Great flavor combination!