Roast Lamb Loin With Dijon Herb Crust

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 center-cut lamb loin, with 8 rib chops (bones cracked by the butcher for easy carving later)
• 1 clove garlic, very thinly sliced (we use more)
• 2 sprigs fresh rosemary
• 3 sprigs fresh sage
• 2 tablespoons dijon mustard
• 1/4 cup olive oil
• salt
• fresh ground black pepper, to taste
• 2 tablespoons flour
• extra chopped rosemary, for garnish
• extra chopped sage, for garnish

Recipe

• 1 set the oven at 450 degrees.
• 2 use a small, sharp knife to make tiny slits all over the meat.
• 3 insert pieces of garlic in the slits.
• 4 pull the rosemary and sage from their stems.
• 5 finely chop the herbs and transfer them to a bowl.
• 6 with a fork, mash the mustard in to the leaves.
• 7 add olive oil, a few drops at a time.
• 8 blend in salt, pepper, and flour.
• 9 place the lamb, fat side up, in a roasting pan fitted with a rack.
• 10 with the back of a spoon, spread the herb mixture all over the meat.
• 11 transfer the lamb to the hot oven and roast it for 30 minutes.
• 12 turn the oven temperature down to 350 degrees.
• 13 continue cooking the lamb for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the lamb registers 155 degrees.
• 14 lamb is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.