The Table: Roasted Leg of Lamb…

Roasted Leg of Lamb 

Ingredients

  • 1/2 cup fresh bread crumbs

  • 2 tablespoons minced garlic

  • 2 tablespoons chopped fresh rosemary

  • 1 teaspoon pink Himalayan salt

  • 1/4 teaspoon ground black pepper

  • 2 tablespoons olive oil

  • 1 4 pound leg of lamb boned and butterflied

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 3 tablespoons olive oil

  • 3 tablespoons Dijon mustard

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.

  2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

  3. Season the lamb all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush lamb with the mustard. Roll in the bread crumb mixture until evenly coated.

  4. Arrange the in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving.

  5. Serve with garlic mash potatoes, salad with cilantro dressing and Brussels sprouts.
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