Roasted Mustard and Herb Lamb Roulade

Instructions

• 1Insert the wire rack into position 5. Set the oven to Bake, Convection, 350°F, for 4 minutes and press Start to preheat.
• 2Once preheated, place the cumin seeds on the pizza pan. Place the pan in the oven and bake for 4 minutes.
• 3Process the cumin seeds with the rosemary, parsley, thyme, garlic, lemon zest and juice, 1 teaspoon salt and 2 tablespoons oil to form a paste.
• 4Add the breadcrumbs and pulse to combine. Transfer to a bowl and set aside.
• 5Place the lamb on a cutting board, fat side down. Slice into the thickest part of the meat to butterfly open to an even thickness. This helps it roll and cook evenly.
• 6Brush the mustard over the lamb and evenly press with the herb crumb mixture.
• 7Starting from the short end, tightly roll the lamb.
• 8Secure the lamb with kitchen twine at 1-inch intervals to hold its shape and cook evenly.
• 9Move the wire rack to position 6. Select Phase Cook for P1 and set the oven to Roast, No Fan, 450°F, for 15 minutes. Press Confirm for P2 and set the oven to Roast, No Fan, 325°F, for 50 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 10For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the lamb on the rack. Brush with the remaining oil and sprinkle with the remaining salt. Season with pepper.
• 11Once preheated, place the pan in the oven and roast for 15 minutes in P1. The oven will automatically switch to P2.
• 12Insert a meat thermometer into the center of the thickest part and roast until it's cooked to the desired doneness. 125°F for medium-rare 135°F for medium 145°F for medium-well
  Tip: The shape of the lamb roulade can alter the cooking time. For best results, test for doneness 5 to 10 minutes before the end of the cook.
• 13Remove from the oven, loosely cover with foil and allow to rest in a warm place for 20 minutes.
• 14Slice the lamb roulade into generous rounds and serve with your favourite sides.