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Roasted Mustard and Herb Lamb Roulade

Roasted Mustard and Herb Lamb Roulade

Lemon, garlic and an abundance of fresh herbs is the perfect match with roasted lamb. Boned and rolled it’s so juicy, tender and easy to carve.

2 hrs total time

35 mins active time

Medium

Serves 10

Ingredients


Measurements:

  • 1 tsp cumin seeds
  • ⅓ cup (½ oz) rosemary leaves
  • 1 cup (1 oz) flat-leaf parsley leaves
  • 2 tsp fresh thyme leaves
  • 8 cloves garlic

    peeled

  • 1 lemon

    zested and juiced

  • 2 tsp kosher salt

    divided

  • 3 tbsp olive oil

    divided

  • 1 cup (2 oz) dried packaged breadcrumbs
  • 3½ lb boneless leg of lamb
  • 2 tbsp Dijon mustard
  • Freshly ground black pepper

    to season

Instructions

  • 1Insert the wire rack into position 5.
  • 2Once preheated, place the cumin seeds on the pizza pan. Place in the oven and start the timer.
  • 3Process the cumin seeds with the ingredients listed below to form a paste.
  • 4Pulse to combine. Transfer to a bowl and set aside.
  • 5Place on a cutting board, fat side down. Slice into the thickest part of the meat to butterfly it open so it’s an even thickness. This helps it roll and cook evenly.
  • 6Brush with mustard and evenly press with the herb crumb mixture.
  • 7Starting from the short end, tightly roll.
  • 8Secure with kitchen twine at 1-inch intervals to hold its shape and cook evenly.
  • 9Insert the wire rack into position 6 and adjust the temperature. 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 start Autopilot.
  • 12Insert a meat thermometer into the center of the thickest part and give it a bit more until it’s cooked to the desired doneness. 125°F for medium-rare 135°F for medium 145°F for medium-well
  • 13Remove from the oven, loosely cover with foil and allow to rest in a warm place for 20 minutes.
  • 14Cut into ½-inch thick slices and serve.