Roast Boneless Leg Of Lamb With Garlic, Herb, And Bread-Crumb Crust

Ingredients

1 slice hearty white sandwich bread
1⁄4 cup olive oil
1⁄4 cup minced fresh parsley
3 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
3 garlic cloves, peeled
1 ounce Parmesan cheese, grated (1⁄2 cup)
1 (3-1⁄2- to 4-pound) boneless half leg of lamb, untied, trimmed, and pounded to even 3⁄4-inch thickness, room temperature
Salt and pepper
1 tablespoon Dijon mustard

Instructions

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Meanwhile, pulse bread in food processor until coarsely ground, about 10 pulses (you should have about 1 cup crumbs). Transfer to bowl and set aside. In now-empty food processor, process 1 teaspoon oil, parsley, rosemary, thyme, and garlic until minced, scraping down bowl with rubber spatula as necessary, about 1 minute. Transfer 1-1⁄2 tablespoons herb mixture to bowl and reserve. Scrape remaining mixture into bowl of bread crumbs; stir in Parmesan and 1 tablespoon oil and set aside.
Lay lamb with rough interior side (which was against bone) facing up; rub with 2 teaspoons oil and season with salt and pepper. Spread reserved 1-1⁄2 tablespoons herb mixture evenly over meat, leaving 1-inch border around edge. Roll and tie roast. Season roast with salt and pepper, then rub with 1 tablespoon oil.
Place wire rack in rimmed baking sheet. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking, about 3 minutes. Sear lamb until well browned on all sides, about 8 minutes; then, using tongs, stand roast on each end to sear, about 30 seconds per end. Transfer to rack and roast until meat registers 120 degrees, 30 to 35 minutes. Transfer lamb to carving board; remove and discard twine. Brush lamb exterior with mustard, then carefully press 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 meat registers 130 to 135 degrees (for medium), 15 to 25 minutes longer. Transfer meat to carving board, tent loosely with aluminum foil, and let rest for 10 to 15 minutes. Cut into 1⁄2-inch-thick slices and serve.

Roast Boneless Leg Of Lamb With Garlic, Herb, And Bread-Crumb Crust

Ingredients

Instructions

Tags

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