Herb Crusted Frenched Lamb Loin Roast with Fig and Dijon Mustard Sauce

Herb Crusted Frenched Lamb Loin Roast with Fig and Dijon Mustard Sauce

   12 SERVINGS    15 MINUTE PREP TIME     45 MINUTE COOK TIME

Ingredients

6 Cedar Springs or Shepherd’s Pride, Frenched Lamb Loin Roast, vertebrae bones removed
Salt and Pepper
6 tablespoon Dijon mustard
3 cups panko bread crumbs
3 teaspoons thyme, finely chopped
3 teaspoons rosemary, finely chopped

 

Fig and Mustard Sauce
1-1/2 cups dalmatia fig spread
3 tablespoons olive oil
3 teaspoons cider vinegar
1 tablespoon balsamic vinegar
3 tablespoons whole grain mustard

Directions

  1. Season lamb with salt and pepper. Heat skillet on high and sear all sides of lamb; remove and place on rack in shallow roasting pan. Let cool.
  2. Combine bread crumbs and herbs. Spread mustard on top of lamb and layer crumb mixture on top.
  3. Roast to desired doneness in a 375F oven. For medium rare cook to 145F, for medium cook to 160F, for well done cook to 170F. Remove from oven; tent with foil and let rest for 10 minutes before carving.
  4. While roasting, combine sauce ingredients and heat over medium heat to combine. Serve with lamb.
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