Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust

Published March 1, 2000.

Why this recipe works:

We wanted a crisp crust and perfectly cooked interior for our boneless leg of lamb recipe. We applied a simple rub of aromatics to enhance but not overpower the flavor of the lamb. For crunch and even more flavor, we added a savory crumb crust. We skipped slow-roasting for our leg of lamb… read more

We wanted a crisp crust and perfectly cooked interior for our boneless leg of lamb recipe. We applied a simple rub of aromatics to enhance but not overpower the flavor of the lamb. For crunch and even more flavor, we added a savory crumb crust. We skipped slow-roasting for our leg of lamb recipe, which works for beef but turns lamb to mush. Instead, we roasted the lamb at a high temperature, first searing the meat on the stove and then finishing in the oven at 375 degrees.

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Serves 4 to 6

If you want to bone and butterfly your own leg of lamb, see the related PDF: "Boning and Butterflying a Leg of Lamb".

Ingredients

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