Roast Leg Of Lamb Recipe
Prep Time:
30 minutes
Cook Time:
1 hour
Servings:
12 Servings
Ingredients
  • 2 slices white bread
  • 4 tablespoons olive oil, divided
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 sprigs fresh oregano
  • 6 garlic cloves
  • 1 tablespoon sea salt, divided
  • 1 teaspoon fresh ground black pepper, divided
  • 4 pounds boneless leg of lamb
  • 2 tablespoons Dijon mustard
Directions
  1. Move oven rack to the second-lowest position and preheat the oven to 375 F.
  2. Tear the bread into big chunks and put them in a food processor. Pulse until you have large crumbs, about 10 pulses, then put them into a medium bowl.
  3. Rinse the herbs, pick the leaves off the stems, and add them to the food processor. Coarsely chop the garlic and add it in as well. Add 1 tablespoon olive oil and 1 teaspoon salt. Pulse until everything is finely minced.
  4. Put 2 tablespoons of the herb mixture in a separate small bowl.
  5. Add the remaining herb mixture to the breadcrumbs, then add another 3 tablespoons of olive oil and stir to combine.
  6. Place a piece of plastic wrap over a cutting board or large baking sheet. Lay the roast on the plastic wrap with the interior side facing up. Trim any large chunks of fat. Cover with layer of plastic wrap. Use a meat tenderizer to pound out to 1" thickness.
  7. Season the interior side with 1 teaspoon kosher salt and ½ teaspoon pepper. Rub the herb mixture all over.
  8. Roll the roast and tie every 1 ½ to 2 inches with butchers twine.
  9. Place a wire rack in a rimmed baking sheet, move the roast to the rack, then season the outside with the remaining 1 teaspoon of salt and remaining ½ teaspoon of black pepper.
  10. Brush the Dijon all over the outside of the roast, then pack the breadcrumb mixture all over the top and sides, pressing it onto the roast so it sticks.
  11. If you have a probe thermometer with a remote display, insert it into the middle of the roast and set the temperature for 130 F. If you don't have a probe thermometer, skip this step.
  12. Place the roast in the oven, then carefully add ⅓ cup of water to the bottom pan — this will just help prevent any bread crumb mixture that falls off from burning.
  13. Check on the lamb after about 30 minutes of roasting. If the crumb coating is already golden, lightly tent the roast with foil to prevent the coating from burning.
  14. Roast the lamb for a total of 60 minutes, and check the internal temperature with a probe meat thermometer. You want to take the lamb out of the oven when it reaches 130 F.
  15. Let the lamb rest 20 minutes before carving, and then serve immediately.
  16. Carefully remove the strings (taking care not to knock off all the bread crumb mixture), slice into ½-inch thick slices, and serve.