Home Recipes Herb-Mustard Tied Lamb Roast

Herb-Mustard Tied Lamb Roast

Grill 25 min + 30 min rest at room temp

Ingredients

  • 1 lamb boneless roast (3-4 lb), tied
  • 1/4 cup olive oil, divided
  • 6 garlic cloves, minced
  • 3 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme leaves
  • 2 tbsp Dijon-style mustard
  • 1/2 cup breadcrumbs or matzo meal
  • 1 onion, quartered
  • 2 carrots, chunked
  • 1 cup dry red wine
  • 1.5 cups beef or lamb stock
  • 1 shallot, minced
  • 1 tbsp margarine
  • Kosher salt and black pepper

Method

  1. Untie the roast if needed, season the interior with salt, pepper, and a third of the garlic and herbs, then re-tie snugly at 1-inch intervals.
  2. Rub the outside with mustard, then press a mixture of the remaining garlic, rosemary, thyme, breadcrumbs, and 2 tbsp of the olive oil firmly onto the surface to form a crust. Let sit at room temperature 30 minutes.
  3. Scatter the onion and carrots in a roasting pan as a bed and set the roast on top.
  4. Roast at 425°F for 15 minutes to set the crust, then reduce heat to 325°F and continue roasting until internal temp reads 135-140°F for medium, about 50-65 minutes more depending on size.
  5. Rest the roast on a cutting board, tented in foil, for 15 minutes before removing the twine and slicing.
  6. Meanwhile, strain the pan drippings into a bowl, pressing on the vegetables to extract all the liquid; discard the solids and reserve the drippings.
  7. In a clean saucepan, soften the shallot in the remaining olive oil, then deglaze with the red wine and reduce by half. Add the stock and the reserved drippings, and simmer to a light sauce, about 8-10 minutes.
  8. Whisk in the margarine off heat, season, and serve sliced with the pan sauce.

Chef's tip

Tying the roast at even intervals keeps it a uniform cylinder so it cooks evenly - an untied or loosely tied roast will have thin, overdone ends and an underdone center.

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