Makes 4-6 servings. Recipe is by Nancy Zito, Baton Rouge, Louisiana.
2 tbls. balsamic vinegar
1/4 cup dijon mustard
1 sirloin half, bone-in leg of lamb (3-4 lbs.)
1 cup panko bread crumbs
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/4 tsp. dried sage
1 tsp. salt
1/4 cup olive oil
1. Preheat oven to 325F. Combine vinegar and mustard and rub onto lamb. Combine bread crumbs, rosemary, thyme, sage, salt and olive oil and spread on a sheet of wax paper. Roll lamb in mixture and press so that it adheres.
2. On an oiled rack in a shallow pan, bake 25 minutes per pound for medium-rare (140F), 35 minutes per pound for medium (155F). Remove from oven, tent with foil and allow to sit 15 minutes before serving.