Herb encrusted Leg of Lamb
Savory herbs and breadcrumbs form a delicious crust on this leg of lamb, which makes a beautiful centerpiece for Thanksgiving dinner.
- 1 bone-in leg of lamb, 5 to 6 lb.
- Salt and freshly ground pepper, to taste
- 2 cups dry bread crumbs
- 4 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1 Tbs. chopped fresh thyme
- 1 Tbs. chopped fresh rosemary
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
Pat the lamb roast dry. Season with plenty of salt and pepper. Let stand at room temperature for 1 hour.
Preheat an oven to 400ºF.
Stir together the bread crumbs, garlic, parsley, rosemary, thyme, olive oil, salt and pepper. Cover the lamb on all sides with the mustard. Press the bread crumb mixture onto the underside of the lamb. Place the lamb, fat side up, on a rack in a large roasting pan. Pack the remaining bread crumb mixture on the top and sides of the lamb.
Transfer the pan to the oven and roast for 30 minutes at 400ºF. Reduce temperature to 350ºF. Continue roasting until a thermometer inserted into the thickest part of the meat, away from the bone, registers 130ºF for medium-rare.
Transfer the lamb to a carving board, and cover loosely with aluminum foil. Let rest for 20 minutes. Carve lamb into thin slices and serve immediately. Serves 8