Mustard Crust

Adapted from Joy of Cooking

2 tbsp dijon mustard (I used grainy mustard)
2 tbsp olive oil
1 tbsp lemon juice
2 tsp chopped fresh rosemary (or 3/4 tsp dried rosemary)
1 tsp salt
1/4 tsp ground black pepper

  1. Combine all ingredients together.
  2. Using a pastry brush, coat the entire surface of the seared lamb, then roast as directed.