Makes 4 to 6 servings. Recipe is by Nancy Zito, Baton Rouge
2 tbls. balsamic vinegar
1/4 cup Dijon mustard
1 sirloin half, bone-in leg of lamb (3 to 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 325 degrees. Combine vinegar and mustard and rub onto lamb.
2. 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.
3. On an oiled rack in a shallow pan, bake 25 minutes per pound for medium-rare (140 degrees), 35 minutes per pound for medium (155 degrees). Remove from oven, tent with foil and allow to sit 15 minutes before serving.