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Home > Roasted Leg of Lamb with Garlic-Herb Crust

Roasted Leg of Lamb with Garlic-Herb Crust

BY:
Connie Jones
Roasted Leg of Lamb with Garlic-Herb Crust
Prep Time:
30 minutes
Cook Time :
1 hour and 30 minutes
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

  1. Adjust the oven rack to lower-middle position, heat oven to 450 degrees.
  2. 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.
  3. Meahwhile pulse bread, garlic, oil and parsley I food processor unit coarsely ground.  Stir rosemary into crumbs.
  4. 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!