Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust
3 tablespoons olive oil
3 medium cloves garlic, peeled
3 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
1/4 cup fresh parsley leaves
1/3 cup grated Parmesan cheese
1 cup coarse fresh bread crumbs
1 (4 pound) boneless, half leg of lamb, untied, trimmed of surface fat, and pounded to 3/4 inch thickness at room temperature
Table salt and ground black pepper
1 tablespoon Dijon mustard
.
Lay lamb with rough interior side (which was against bone) facing up on work
surface; rub with two teaspoons olive oil, and season generously with salt
and pepper. Spread reserved 1 1/2 tablespoons herb mixture evenly over meat,
leaving 1-inch border around edge. Roll roast and tie. Season tied roast
generously with salt and pepper, then rub with remaining 1 tablespoon oil.
Place roasting rack on rimmed baking sheet. Heat 12-inch heavy-bottomed
skillet over medium-high heat until very hot, about 3 minutes. Sear lamb
until well browned on all sides, about 2 minutes per side; then, using
tongs, stand roast on each end to sear, about 30 seconds per end.
Transfer to rack and roast until instant-read thermometer inserted into
thickest part registers 120 degrees F, 30 to 35 minutes. Transfer lamb to
cutting board; remove and discard string. Brush lamb exterior with mustard,
then, carefully press herb and bread crumb mixture onto top and sides of
roast with hands, pressing firmly to form a solid, even coating that adheres
to the meat. Return coated roast to rack; roast until instant-read
thermometer inserted into thickest part of roast registers 130 to 135
degrees F (medium-rare), 15 to 25 minutes longer. Transfer meat to cutting
board, tent with foil, and let rest 10 to 15 minutes. Cut into 1/2-inch
slices and serve.
Yield: 8 servings
Source: Cooks Illustrated