MUSTARD HERB ROASTED LAMB BREAST RECIPE - (3.7/5)

Mustard Herb Roasted Lamb Breast Recipe - (3.7/5) image

Provided by orchidgal

Number Of Ingredients 12

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

Steps:

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.