Mustard-Crusted Lamb
"Suzanne Goin (an F&W Best New Chef 1999) is beloved in Los Angeles for Lucques and AOC. She'll expand her reach at the upcoming Tavern in Brentwood, which will serve breakfast, lunch and dinner and sell house-made breads and prepared foods like this leg of lamb, which she serves with a Meyer lemon salsa...."
INGREDIENTS
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3 tablespoons unsalted butter
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3/4 cup finely diced shallots
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1 teaspoon thyme
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3/4 cup dry vermouth
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3/4 cup Dijon mustard
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1 large egg
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1 tablespoon chopped tarragon
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Salt and freshly ground pepper
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One 5-pound boneless leg of lamb, trimmed and butterflied
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2 tablespoons extra-virgin olive oil
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2 cups bread crumbs mixed with 3 tablespoons browned butter, 2 tablespoons chopped parsley and 1 tablespoon chopped thyme
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