Roast Leg of Lamb with Herb Crust
A boneless leg of lamb is marinated with garlic and herbs, then roasted and topped with a crispy bread crumb crust. Perfect for a special dinner.
Ingredients
- 3 clove garlic minced
- 4.93 ml dried rosemary
- 4.93 ml dried thyme
- 2.46 ml ground black pepper
- 1.23 ml salt
- 9.86 ml lemon juice
- 1 boneless leg of lamb trimmed of all visible fat, rolled and tied
- 118 ml fine dry plain bread crumbs
- 59.1 ml minced fresh parsley
- 78.9 ml water
- 14.8 ml olive oil
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 173 mg
- Iron: 3.16 mg
- Magnesium: 27.9 mg
- Phosphorus: 131 mg
- Potassium: 339 mg
- Zinc: 1.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.93 ml dried rosemary
- 4.93 ml dried thyme
- 2.46 ml ground black pepper
- 1.23 ml salt
- 9.86 ml lemon juice
- 118 ml fine dry plain bread crumbs
- 59.1 ml minced fresh parsley
- 78.9 ml water
- 14.8 ml olive oil
Prepare
- Mince 3 clove garlic
- 1 boneless leg of lamb, trimmed of all visible fat, rolled and tied
Let's Cook
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Step 1.
In a small bowl, stir together the minced garlic, dried rosemary, dried thyme, ground black pepper, and salt until well combined.
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Step 2.
Rub the lemon juice all over the boneless leg of lamb. Then spread the garlic-herb mixture evenly over the lamb, pressing it into the surface. Cover the lamb with plastic wrap and refrigerate for 3 to 4 hours to marinate.
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Step 3.
Preheat the oven to 300°F (150°C). Coat a roasting rack with nonstick spray and place it in a roasting pan. Remove the lamb from the refrigerator and place it on the rack. Roast for 1 hour.
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Step 4.
While the lamb roasts, in a small bowl, stir together the fine dry bread crumbs (or matzo mixture) and minced fresh parsley. Add the water and olive oil, and stir until a thick paste forms.
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Step 5.
After the lamb has roasted for 1 hour, remove it from the oven. Using the back of a large spoon, spread the bread crumb paste evenly over the top and sides of the lamb.
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Step 6.
Return the lamb to the oven and continue roasting for 55 to 70 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Let the lamb rest for 10 to 15 minutes before slicing.