Recipes Main Courses Lamb Herb-Crusted Leg of Lamb

Herb-Crusted Leg of Lamb

Herb-Crusted Leg of Lamb is rated 5.0 out of 5 by 1.
  • y_2017, m_5, d_19, h_24
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.herb-crusted-leg-of-lamb, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 10ms
  • REVIEWS, PRODUCT
Prep Time: 30 minutes
Cook Time: 105 minutes
Servings: 8

Bread crumbs and a medley of fresh herbs form a savory crust on this leg of lamb, which makes an impressive centerpiece for a celebratory meal.

Ingredients:

  • 1 bone-in leg of lamb, 5 1/2 to 6 lb., fat trimmed  
  • Kosher salt and freshly ground pepper, to taste 
  • 2 1/2 cups fresh bread crumbs 
  • 2 garlic cloves, minced 
  • 1/4 cup chopped fresh flat-leaf parsley 
  • 1 Tbs. chopped fresh rosemary 
  • 1 Tbs. chopped fresh thyme 
  • 1/4 cup olive oil 
  • 1/4 cup Dijon mustard 

Directions:

Pat the lamb dry. Generously season with salt and pepper. Let stand at room temperature for 1 hour.

Preheat an oven to 400ºF.

In a bowl, stir together the bread crumbs, garlic, parsley, rosemary, thyme, olive oil, salt and pepper. Coat the lamb on all sides with the mustard. Pack the bread crumb mixture on the underside of the lamb. Place the lamb, fat side up, on a rack in a large roasting pan. Pack the remaining bread crumb mixture on the top and sides of the lamb.

Transfer the pan to the oven and roast for 30 minutes. Reduce the oven temperature to 350ºF. Continue roasting until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130ºF for medium-rare, 1 1/4 to 1 1/2 hours more.

Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Carve the lamb into thin slices and arrange on a warmed platter. Serve immediately. Serves 8.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Tasty tasty tasty I wanted a lamb recipe with Dijon. This recipe exceeded my expectations. I made my own crumbs from Asiago bread which made for extra flavorful mixture. I only had 2 cups of crumbs(in retrospect the extra 1/2 cup was missed ) but there was more than enough to cover the two ~3.5lb roasts. I baked the roasts on a slotted drip pan rather than a rack which allowed me to place the left over crumb mixture underneath the two roasts. After carving the remaining crumbs were placed in a dish and served as a topping. Two of my guests are excellent cooks and raved about the lamb and ate like they meant every word.
Date published: 2013-04-01
  • y_2017, m_5, d_19, h_24
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.herb-crusted-leg-of-lamb, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 12ms
  • REVIEWS, PRODUCT