Ingredients
2 tbsp dark miso paste
1 tbsp spiced butter
1 tbsp mild chili powder
1 large egg yolk
1 tbsp chopped sage (fresh or dry)
2 tbsp olive oil
1 1.75kg boneless lamb roast (approx. 4 lb)
1/4 cup Panko bread crumbs
salt & pepper
Preparation
Preheat oven to 400F
combine the miso, butter, chili powder, egg yolk, and sage in a small bowl. Set aside.
Heat the olive oil in a large pan. Season the lamb with salt and pepper. And the lamb to the pan and sear until browned, 2-3 min each side. Let cool slightly then smear the miso-butter rub over all sides. Firmly press the Panko into the rub mixture on all sides of the lamb.
Place the roast, fat side up in a roasting pan. Roast at 20 min/lb or until an inserted thermometer reads 63C or 145F. This is medium rare.
Cover with foil and let rest for 10 minutes. Carve and serve
