LAMB – ROAST LEG WITH GARLIC HERB CRUST

By Coo1

Ingredients

• Roast Lamb
• 1 semiboneless leg of lamb (six to eight pounds)
• 4 garlic cloves, sliced thin
• 1 TBSP fresh rosemary leaves
• 2 TBSP etra virgin olive oil S&P
• Garlic-Herb Crust
• 6 slices hearty white sandwich bread
• 5 garlic cloves, minced
• 1/4 cup EVOil
• 1/2 cup chopped fresh parsley
• 1 tsp minced fresh rosemary
• 2 TBSP Dijon mustard

Preparation

Step 1

1. For the lamb: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Using paring knife, cut 1 inch deep slits all over lamb and poke garlic slivers and roseary leaves inside slits. Rub lamb with oil nd season with S&P. Place leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15 minutes, flip and roast 15 minutes longer.

2. For the crust: Meanwhile, pulse bread, garlic, oil, and parsley in food processor until coarsely ground. Reserve 2 cups crumb mixture for Lemon Asparagus casserole. Stir rosemary into remaining crumbs.

3. Lower temp to 325. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until temp is 130 to 135 for medium, 30 to 45 minutes. Transfer lamb to cutting board and tent loosely with foil. Let rest 15 to 20 minutes. Slice and serve.

Make Ahead: Make slits in lamb, fill with garlic slivers and rosemary, wrap tightly in plastic, and refrigerate for up to 2 days. The garlic-herb crut may be prepared as directed in step and refrigerated for up to 2 days. The garlic-herb crust may be prepared as direcgted in step 2 and refrigerated for up to 1 day.