Prep Time: 15 Minutes
Cook Time: 35 Minutes
1 Thomas Farms Porterhouse Loin Lamb Roast (about 2 pounds)
2 tablespoons Dijon mustard
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
½ cup chopped fresh flat-leaf parsley
3 tablespoons olive oil
2 cups cherry or grape tomatoes (we like to use mixed cherry tomatoes)
- Cut the string and unroll the lamb, fat-side up, so it's flat on the work surface. Trim off all but a ¼-inch thick layer of fat. Turn the lamb fat-side down. Spread 1 tablespoon mustard over the lamb. Season with salt and freshly cracked black pepper.
- Stir the remaining 1 tablespoon mustard, the panko, cheese and parsley in a bowl. Add the oil and stir to coat. Spread the panko mixture over the lamb and press down lightly to adhere. Roll up the lamb and tie with string to secure. Season with freshly cracked black pepper.
- Heat the oven to 400° Heat a 10-inch cast iron skillet over medium-high heat. Add the lamb, fat-side down, to the skillet and cook until well browned on all sides. Place the skillet in the oven and roast for 15 minutes.
- Add the tomatoes to the skillet and stir to coat with the drippings. Roast for another 10 minutes or until the internal temperature of the lamb reaches 135° for medium-rare or until desired doneness.
- Remove the lamb to a cutting board and let stand for 10 minutes before slicing. Serve the lamb with the roasted tomatoes.