Mustard-Crusted Lamb

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3 tablespoons unsalted butter

3/4 cup finely diced shallots

1 teaspoon thyme

3/4 cup dry vermouth

3/4 cup Dijon mustard

1 large egg

1 tablespoon chopped tarragon

Salt and freshly ground pepper

One 5-pound boneless leg of lamb, trimmed and butterflied

2 tablespoons extra-virgin olive oil

2 cups bread crumbs mixed with 3 tablespoons browned butter, 2 tablespoons chopped parsley and 1 tablespoon chopped thyme

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