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Preheat oven to 400 degrees.
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Remove lamb from packaging and pat dry.
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Rub entire roast with mustard and season with salt and pepper.
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In a large pan, heat olive oil on medium high heat.
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When oil is hot, sear the roast for about 1 minute on each side.
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In a bowl, combine bread crumbs, minced garlic and herbs.
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Place roast in roasting pan, fat side down.
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Pack half of the bread crumb mixture onto the top of the roast.
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Carefully turn roast to fat side up and pack the remaining bread crumb mixture on top.
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Roast in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 1 hour.
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If bread crumbs begin to brown too much, lightly place a piece of foil on top of the roast and continue baking.
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Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes. Remove the twine, carve, and serve.