|6||25 min||90 min||Capable Cook|
Preheat the oven to 180°C.
Heat 2 tablespoons of oil in a large, heavy ovenproof roasting pan over medium-high heat. When the pan is hot, sear the roast until lightly browned on all four sides. Transfer the meat to a cutting board and cut away the twine.
In a bowl, mash and stir together the goat cheese and 1 tablespoon of olive oil, mustard and lemon zest until combined. Season with salt and pepper to taste.
Place the rice crackers into a zip lock bag and smash with a rolling pin to a medium rough crumb.
Add the garlic, remaining 2 tablespoons of olive oil, rosemary and oregano to the bag and mix well.
Pat the lamb dry with paper towel.
Spread the goats cheese mixture on the three exposed sides of the lamb and then pat on the cracker and herb crumb, pressing firmly so it adheres.
Cover the shank bone with alfoil and return the lamb to the pan and place it in a preheated oven.
Roast for approximately 90 minutes or until the internal temperature reads 65°C for medium rare. Let the lamb rest for 15 minutes before carving.