Ingredients: |
Ingredients: 1 (6-pound) boneless leg of lamb, rolled and tied
6 peeled garlic cloves
Zest from 1 orange
1/4 cup fresh thyme leaves
2 tablespoons fresh rosemary
Kosher salt and freshly ground pepper to taste
3 tablespoons olive oil
Crust:
1/4 cup Dijon mustard, coarse or smooth
2 tablespoons olive oil
1 1/2 cups panko breadcrumbs
1/2 cup chopped fresh flat-leaf parsley
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Directions: |
Directions:In a food processor, combine the garlic, orange zest, thyme and rosemary. Puree, then add the olive oil and blend to make a paste. Smear the paste all over the lamb, place it in a container or deep bowl, cover, and refrigerate overnight.
Preheat the oven to 450 F. Meanwhile, let the lamb sit at room temperature for 30 to 45 minutes. Season the lamb with salt and pepper. In a small bowl, mix together 2 tablespoons olive oil, mustard and parsley, add the breadcrumbs and use a spoon or your hands to thoroughly blend. Press the mixture all over the top and sides of the leg of lamb, and place it in a roasting pan. Some of the panko mixture will fall off the sides; tuck it in underneath the sides of the lamb.
Roast the lamb for 15 minutes, then turn the oven down to 400 F and roast for another hour to an hour and 15 minutes, or until an instant read thermometer inserted into the middle of the roast reads 130 F to 135 F for medium-rare. Let the lamb sit for 20 minutes before slicing and serving warm.
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This recipe for HERBED LEG OF LAMB is from