Mustard Crusted Lamb
Ingredients
- 3 tablespoons unsalted butter
- 3/4 cup finely diced shallots
- 1 teaspoon thyme
- 3/4 cup dry vermouth
- 3/4 cup Dijon mustard
- 1 large egg
- 1 tablespoon chopped tarragon
- Salt and freshly ground pepper
- One 5-pound boneless leg of lamb, trimmed and butterflied
- 2 tablespoons extra-virgin olive oil
- 2 cups bread crumbs mixed with 3 tablespoons browned butter, 2 tablespoons chopped parsley and 1 tablespoon chopped thyme
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