Mustard and Curry Roast Lamb
- 1 (2 1/2 pound) double lamb loin roast, with saddles attached
- 1 cup toasted plain breadcrumbs
- 3 tablespoons vegetable oil
- 1 tablespoon minced fresh mint leaves
- 1 tablespoon curry powder, preferably hot
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons hot mustard
- Heat oven to 450 degrees F and arrange the rack in the middle.
- Set lamb at room temperature while oven heats up, at least 20 minutes.
- Combine breadcrumbs, 2 tablespoons of the oil, mint, curry, salt, and pepper in a medium bowl and stir to mix thoroughly; set aside.
- Pat lamb dry with paper towels, score fat in a crosshatch pattern, and season well with additional salt and pepper.
- Heat 1 tablespoon of the oil in a large cast iron pan over medium-high heat.
- When the oil is just smoking, add the lamb, fat-side down, and brown, about 5 minutes.
- Transfer the lamb to a plate.
- Brush mustard evenly on the seared side of the lamb.
- Press the reserved breadcrumb mixture into the meat so that it adheres.
- Place lamb back into the pan and roast until the internal temperature of lamb is 135 degrees F for medium rare, about 35 to 40 minutes.
- Allow lamb to sit for 5 to 10 minutes before carving and serving.
loin roast, breadcrumbs, vegetable oil, mint leaves, curry powder, kosher salt, freshly ground black pepper, hot mustard
Taken from www.foodnetwork.com/recipes/aida-mollenkamp/mustard-and-curry-roast-lamb-recipe.html (may not work)