ROAST BONELESS LEG OF LAMB WITH HERB AND BREAD CRUMB CRUST

ROAST BONELESS LEG OF LAMB WITH HERB AND BREAD CRUMB CRUST image

Categories Condiment/Spread Lamb Bake Low/No Sugar

Yield 4-6 Servings

Number Of Ingredients 11

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Ingredients

3 tablespoons olive oil
3 medium cloves of garlic, peeled
3 tablespoons fresh rosemary
2 tablespoons fresh thyme
1/4 cup fresh parsley
1/3 cup grated Parmesan cheese (about 1 ounce)
1 cup bread crumbs coarse, fresh
1 boneless half leg of lamb (3 1/2 to 4 pounds), untied, trimmed of surface fat, and pounded to even 3/4 -inch thickness, at room temperature
table salt
ground black pepper
1 tablespoon Dijon mustard

Steps:

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Meanwhile, in work bowl of food processor fitted with steel blade, process 1 teaspoon of olive oil with garlic, rosemary, thyme, and parsley until minced, scraping down bowl with rubber spatula as necessary, about 1 minute. Remove 1 1/2 tablespoons herb mixture to small bowl and reserve. Scrape remaining mixture into medium bowl; stir in cheese, bread crumbs, and 1 tablespoon olive oil, and set aside. 2. Lay lamb with rough interior side (which was against bone) facing up on work surface; rub with two teaspoons olive oil, and season generously with salt and pepper. Spread reserved 1 1/2 tablespoons herb mixture evenly over meat, leaving 1-inch border around edge. Roll roast lengthwise and tie, Season tied roast generously with salt and pepper, then rub with remaining 1 tablespoon oil. 3. Place roasting rack on rimmed baking sheet. Heat a 12-inch heavy-bottomed skillet over medium-high heat until very hot, about 3 minutes. Sear lamb until well browned on all sides, about 2 minutes per side; then, using tongs, stand roast on each end to sear, about 30 seconds per end. Transfer to rack and roast until instant-read thermometer inserted into thickest part registers 120 degrees, 30 to 35 minutes. Transfer lamb to cutting board; remove and discard string. Brush lamb exterior with mustard, then, carefully press herb and bread crumb mixture onto top and sides of roast with hands, pressing firmly to form a solid, even coating that adheres to the meat. Return coated roast to rack; roast until instant-read thermometer inserted into thickest part of roast registers 130 to 135 degrees (medium-rare), 15 to 25 minutes longer. Transfer meat to cutting board, tent with foil, and let rest 10 to 15 minutes. Cut into 1/2-inch slices and serve.