Herb- Crusted Roast Leg of Lamb

A flavorful herb rub and a crusty bread-crumb topping give this leg of lamb a company-special touch. Serve the lamb with Artichoke Gratin and Root Vegetable Mash.

Serves 8
3 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/2 teaspoon ground black pepper

1/4 teaspoon salt

2 teaspoons olive oil

1 tablespoon olive oil

1 boneless leg of lamb (3 pounds), trimmed, rolled, and tied by the butcher

1/2 cup fine, dried, plain bread crumbs

1/4 cup minced fresh parsley

1/3 cup water


In a small bowl, stir together the garlic, rosemary, thyme, pepper, and salt. Rub 2 teaspoons of the oil into the lamb. Spread the garlic mixture over the lamb. Cover and refrigerate for 3 to 4 hours.
Preheat the oven to 300°F. Coat a roasting rack with cooking spray and place the rack in a roasting pan. Place the lamb on the rack and roast for 1 hour.
In a small bowl, combine the bread crumbs and parsley. Stir in the water and the remaining 1 tablespoon oil to make a paste. Spread the paste over the lamb.
Bake for 55 to 70 minutes, or until a meat thermometer registers 145°F for medium-rare or 160°F for medium.

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Recipe Notes

If you have the time, make your own bread crumbs.
Credit: Recipe from Homestyle Family Favorites Annual Recipes 2008/


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