Tuesday, August 31, 2010

Vacation post: boneless lamb roast en croûte

boneless leg of lamb rolled roast, 3-4 lb
several cloves garlic
2 lime wedges
canola oil
coarse-ground mustard
panko breadcrumbs

Preheat oven to 275F. Peel and sliver several garlic cloves. Prepare the roast by poking multiple slits all over it with a thin-bladed knife and slicking a garlic sliver into each slit. Push the lime wedges into the center of the rolled roast. Rub lightly with canola oil. Place in oven.

Bake until the roast reaches an internal temperature of 170F. Remove from oven and raise temperature to 450F. When the roast has rested and is cool enough to handle, rub it lightly with coarse mustard and roll in panko breadcrumbs. When the oven is up to temperature, put the roast back in for 10 minutes to form a delicious crust. Remove from oven; allow to rest another 10 minutes before carving.

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