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.
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