Remember those the beautiful packages of lamb we received from Lava Lake Ranch? We made a Middle Eastern inspired stew as well as citrus herb crusted lamb chops. We had one more package left, a beautiful top round roast. Top round roast is the most tender cut from the hind loin. Annie promised it was going to be very lean as well as flavorful, and which was perfect for this lovely recipe for Dijon Crusted Lamb Roast with Mint Sauce.
I kept it simple. As well I wanted to use it for an Easter inspired meal. I love lamb, cooked in many ways; but, I do not like a lamb that is served with the traditional mint jelly. Some things should not go with such a beautiful piece of meat and this is one of them, in my option. My friend, Evelyn, makes an outstanding sauce for grilled salmon and I decided to dissect her recipe and incorporate it for this lamb roast.
I made a paste out of dijon and panko and patted it over the entire roast and then I slowly roasted the lamb. During the last 15 minutes of roasting, I added baby carrots and let the juices from the meat do their magic.
While the meat was cooking I made a sauce out of shallots and fresh mint along with a little dijon and vinegar. This had enough acidity to cut through the fat in the meat while the mint and dijon kept it bright and fresh.
The lamb was incredibly moist and juicy. I love the slightly gamey taste. The dijon crust and the minty sauce really complimented the naturalness of this lamb. It left us wanting more and lucky for us we had left-overs!
This dish would be perfect for Easter – served with fresh asparagus or baby peas.
Dijon Crusted Lamb Roast with Mint Sauce
A round lamb roast is coated with dijon and panko before roasting until tender and juicy. A flavorful Mint sauce is served alongside it.
Ingredients
- 1 1/2 lb top round lamb roast, pat the meat with a paper towel to remove some moisture
- 2 tablespoons olive oil
- 1/4 cup dijon
- 1 cup panko
- 1/4 cup packed mint leaves
- 1 tablespoon seeded mustard
- 1 small shallot
- 1/2 cup white wine vinegar
- 3/4 cup extra virgin olive oil
Instructions
Take meat out of the fridge at least 30 - 60 minutes to bring to room temperature. See notes.
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 lamb.
Brown all sides of the meat until lightly browned.
Put the pan into the oven and let roast until a thermometer reads 135 degrees F from rare - about 40 minutes.
While the meat is roasting combine mint, shallots, mustard and vinegar and process until smooth. Slowly add the olive oil.
Once the meat is cooked remove it from the oven and let sit for about 10 - 15 minutes. Slice thinly.
Serve.
Eat.
Notes
Bringing the meat to room temperature helps it cook more evenly.
Sara
Monday 25th of March 2013
This recipe sounds fantastic! My question is, can I roast a lamb the night before and reheat it for Easter lunch? If so, how might I go about that? Or do you have a better idea for the least stressful Easter lunch?
Denise Woodward
Tuesday 26th of March 2013
Sara, I would probably not make this recipe the day before as the panko crust would most likely fall off. I would probably bake a ham, to make Easter a bit more restful. Here are a couple options: Baked ham with Lavender Honey Glaze Pomegranate and Rye Glazed Ham
Another lamb option would be this recipe for roasted leg of lamb, although, I wouldn't roast the day before. Lamb is so much better served the day of.
menger
Wednesday 31st of October 2012
I should have known from instinct that this recipe would not work. The mustard panko just fell off the roast as soon as I tried to turn it in the browning pan (which is a Lodge enamel cast iron.)
Anyway, I would not recommend this recipe.
I ended up putting some broth in the roasting pan and putting the whole thing in the oven and hoping for the best. I, too, am using artisan raised, grass fed lamb from Sequatchee Cove Farm in Tenn. I hope I've not totally messed up this lovely meat.
Did anyone actually try this recipe other than as an ad for the Lava Lake ranch?
I would like a response if possible.
Thanks, EM
Denise Woodward
Wednesday 31st of October 2012
Hello Lib,
Thank you for reaching out to us, as well thank you for leaving a comment - I jus received both.
I apologize that this recipe is not working for you. I have made it several times with success. As well I have received messages from other folks that have loved. Rest assured we do not post recipes that have not worked for us.
The process is similiar to coating pork chops before pan frying. The mustard acts as the glue in this recipe instead of dipping the lamb in eggs or milk. Your meat may have been too moist or damp. There are times when I fry chicken, if the meat is a little moist the breading comes right off. As well, I have found that when I make a recipe at home it may behave differently when I try to make the same recipe when we are in Boston. Climate can be a bit tricky. Try adding a little extra mustard to make a wetter paste. As well your cast iron pan as well as the olive oil may not be hot enough when you put the roast it. Try heating it up a little more.
I am sure roasting the lamb with a little broth will be just fine. Make sure not to overcook such a great cut of meat, that will surely ruin it.
Again, I am sorry this recipe did not work for you. If you have any other questions please let me know.
Denise
Colby Badertscher
Monday 17th of January 2011
I’d be inclined to allow with you one this subject. Which is not something I typically do! I love reading a post that will make people think. Also, thanks for allowing me to comment!
TomPier
Thursday 6th of May 2010
great post as usual!
Lori @ RecipeGirl
Thursday 18th of March 2010
Tee hee, I have a post up right now talking about their lamb too. We loved it. I'm a huge lamb fanatic... grew up with grandmother making it, and it was just so tender and delicious.