Roasted Leg of Lamb with Garlic-Herb Crust
March 12, 2024 • 0 comments
This is a Roasted Leg of Lamb is worthy of a Holiday Table. In lieu of pan searing the lamb on the stove before roasting, crisp the skin in the oven on high heat. Add a bread crumb mixture and continue to roast the lamb on lower heat. This results in a meat that is both flavorful and juicy.
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (4-5 lbs) Leg of Lamb
- (4 - thinly sliced) Garlic Cloves
- (1 tablespoon, fresh) Rosemary Leaves
- (2 Tablespoons) Extra Virgin Olive Oil
- (As needed) Salt and Pepper
- (6 slices) Hearty White Sandwich Bread
- (5 - minced) Garlic Cloves
- (1/4 Cup) Extra Virgin Olive Oil
- (1/2 Cup - chopped) Fresh Parsley Leaves
- (1 teaspoon minced) Fresh Rosemary Leaves
- (2 Tablespoons) Dijon Mustard
Directions
- Adjust the oven rack to lower-middle position, heat oven to 450 degrees.
- Using a paring knife, cut 1-inch-deep slits all over the lamb and poke garlic slivers and rosemary leaves inside of slits. Rub lamb with oil and season with salt and pepper. Place leg meaty side down on wire rack set inside a rimmed baking sheet. Roast lamb or 15 minutes, flip, and roast 15 minutes longer.
- Meahwhile pulse bread, garlic, oil and parsley I food processor unit coarsely ground. Stir rosemary into crumbs.
- Lower oven temperature to 325 degrees. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until temperature registers 130 to 135 degrees 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.
Enjoy!
