Mustard Herb Roasted Lamb Breast
Dijon mustard and herbs lend a delicate flavor to lamb.
This works well with any cut of lamb.
- Zest of 1 lemon
- 5 garlic cloves, minced
- 1 1/2 Tbs. Herbes de Provence
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- 3 Tbs. Dijon mustard
- 3 Tbs. extra-virgin olive oil
- 1 shallot, peeled and quartered
- 4 lb. lamb breast
- 1/4 cup white wine
- 1/2 cup turkey stock
- 2 Tbs. unsalted butter, at room temperature
Mix together the lemon zest, garlic, Herbes de Provence, salt, black pepper, Dijon mustard, and two tablespoons olive oil.
Quarter the shallot and toss in a bit of the mustard sauce and some extra olive oil.
Cut the meat into portion sizes. You will need to cut between the rib bones.
Place the meat on a rack in a baking dish order to keep the meat up off the bottom of the pan. Add the quartered shallot to the pan.
Bake in a 325 degree oven for 2 -1/2 to 3 hours, or until fork-tender. Place the meat on a platter, covered with foil and a towel and let it rest for 20 minutes while working on the sauce.
Heat the turkey stock, white wine and the drippings (not fat) from the lamb over medium-high heat for a few minutes before adding 2 tablespoons butter.
Pour over the meat and serve.