Succulent Swiss Lamb Roast With Crispy Skin

Total Time: 2 hrs 20 mins Preparation Time: 35 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 6
• 1 large lamb neck, 8-10 lbs. with fat and skin attached (do not remove!!)
• 6 -7 tablespoons dijon mustard, full grain or 6 -7 tablespoons spicy mustard
• 1 lime, juice of
• salt, to taste
• ground black pepper, to taste
• season-all salt, to taste (or preferably knorr-aromat)
• 3 tablespoons dried oregano leaves
• 2 tablespoons dried thyme leaves
• 2 tablespoons dried marjoram
• 1 1/2 tablespoons dried rosemary
• 1 cup water
• 3 tablespoons extra virgin olive oil
• 1/2 cup water
• 1/2 cup half-and-half
• 1/3 cup extra dry vermouth or 1/3 cup dry wine

Recipe

• 1 pre-heat oven 375°f.
• 2 wash the entire piece of lamb under running water (both sides).
• 3 place meat skin side up in a large roasting pan.
• 4 cut the top skin with a very sharp knife just up to the beginning of the layer of fat in a criss-cross diamond pattern (just like a baked ham), but not all the way to the meat.
• 5 generously apply the mustard on both sides all over the roast including the skin.
• 6 squeeze and evenly apply the juice of half a lime per side of the roast.
• 7 sprinkle the salt. pepper, season-all and all the dried herbs evenly on both sides of the roast.
• 8 turn roast so the skin faces upward in the roasting pan.
• 9 pour 1 cup water into bottom of pan (not on the roast).
• 10 drizzle olive oil evenly over the top of the roast.
• 11 place roast into hot oven and cook 1 3/4 hours or until juices flow clear when center of roast is pieced (meat must be done, not pink!).
• 12 remove roast from pan and start slicing including the crisp-golden skin into 1/4 inch pieces. keep warm!
• 13 for gravy/sauce:.
• 14 take pan drippings and add 1/2 cup water, 1/2 cup half and half, 1/3 cup extra dry vermouth or dry wine and scrape bottom of pan to mix well!
• 15 season with salt, pepper and season-all to taste. pour into gravy boat and serve hot with lamb roast. bon appetit!