Herb Crusted Leg of Lamb

By klzrebiec

Ingredients

• 1 bone in leg of lamb, 5 1/2-6 lbs., fat trimmed
• Kosher salt and freshly ground pepper to taste
• 2 1/2 cups fresh bread crumbs
• 2 garlic cloves, minced
• 1/4 cup fresh flat leafed parsley
• 1 tbsp. chopped fresh rosemary
• 1 tbsp. chopped fresh thyme
• 1/4 cup olive oil
• 1/4 cup Dijon mustard

Details

Servings 8

Preparation

Step 1

Pat lamb dry, generously season with salt and pepper. Let stand at room temperature 1 hour. Preheat oven to 400 degrees. In bowl, combine bread crumbs, garlic, parsley, rosemary, thyme, oil and pepper. Coat lamb with mustard. Pack bread crumb mixture on underside of leg. Place lamb, fat side up on rack in large roasting pan.Pack remaining bread crumb mixture on top and sides of lamb. Roast 30 minutes; reduce oven to 350 degrees. Roast until instant read thermometer inserted into thickest part of meat, away from bone, registers 130 degrees for medium-rare, 1 1/2 hours more. Transfer lamb to carving board; tent with foil. Let rest 20 minutes. Carve into thin slices; arrange on warmed platter.