Herb Crusted Leg of Lamb

Lamb so tender, it melts in your mouth. You’ll never roast lamb any other way!

  • Prep: 10 Mins
  • Cook: 2 Hours
  • Portions: 8

Ingredients You'll Need

  • 1 Meridian Free Range boneless leg of lamb 4-5 lbs
  • Salt & freshly ground pepper, to taste
  • 2 ½ cups fresh bread crumbs
  • 2 garlic cloves, minced
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon chopped fresh thyme
  • ¼ cup olive oil
  • ¼ cup Dijon mustard

Directions

  1. Pat the lamb dry. Generously season with salt and pepper. Let stand at room temperature for 2 hours
  2. Preheat an oven to 400ºF
  3. In a bowl, stir together the bread crumbs, garlic, parsley, rosemary, thyme, olive oil, salt and pepper
  4. Coat the lamb on all sides with the mustard
  5. Pack the bread crumb mixture on the underside of the lamb
  6. Place the lamb, fat side up, on a rack in a large roasting pan
  7. Pack the remaining bread crumb mixture on the top and sides of the lamb
  8. Transfer the pan to the oven and roast for 30 minutes
  9. Reduce the oven temperature to 350ºF
  10. Continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140ºF for medium-rare, approximately 1 1/4 to 1 1/2 hours more
  11. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 20 minutes
  12. Carve the lamb into thin slices and arrange on a warmed platter

Discussion 2 comments

Agnes Kerins says:

Yummy

Doug Temoin says:

IMHO…the lamb should be removed from the oven at 130 degrees internal temperature if you are looking for medium rare meat…the temperature will rise to close to 140 after the resting time…for really great lamb, remove the roast at 122 – 125 degrees (after the resting time, it will be succulent…
Retired butcher/meatcutter…active home cook

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