I am going to be very honest, I hate lamb, no matter how I make it I have never truly loved it. But this recipe might actually make me enjoy it. I decided to make it, since my tiny humans had never had it, you know you have to broaden their horizons on food as well as your own. Give this recipe a try.
2-3 lb. Semi Boneless Leg of Lamb
1 Medium Shallot, diced
1/2 Lemon, juiced
1/2 T Lemon Zest
5 Cloves Garlic
1 Sage Leaf
1 tsp. Fresh Thyme
3 T Olive Oil
3/4 C Cornbread Crumbs (can use any other, these gave it a great flavor)
1/8 C Dijon Mustard
1/8 C Spicy Mustard
2 T Olive Oil
1/2 tsp. Dried Thyme
1/4 tsp. Ground Sage
-In food processor combine marinade ingredients, blend until well blended.
-Place roast in large bag or bowl, pour over marinade, cover and refrigerate. This marinade is best over night, but marinate at least 4 hours.
-Remove roast from fridge and allow to come to room temperature, about 30 minutes prior to cooking.
-In bowl combine the topping ingredients. Place roast into roasting pan, press topping ingredients onto top and sides of roast.
-Bake roast for 15 minutes at 450 degrees, reduce temperature to 400 degrees for 30-45 minutes, or until internal temperature reaches 155 for medium.
-Remove from oven, cover in foil and allow to rest for at least 20 minutes. Enjoy!