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Roast Leg of Lamb with Garlic-Herb Crust

A semiboneless leg of lamb has had the hipbone removed to facilitate carving. This recipe includes ingredients for both Roast Lamb and the Garlic Herb Crust.
  Roast Lamb  
1   whole leg of lamb , semiboneless (6 to 8 pounds)  
4   garlic cloves , thinly sliced  
1 Tbs    fresh rosemary leaves  
2 Tbs    extra-virgin olive oil  
  Salt and pepper  
  Garlic-Herb Crust  
6   slices hearty white sandwich bread  
5   garlic cloves , minced  
1/4 cup    extra-virgin olive oil  
1/2 cup    chopped fresh parsley leaves  
1 tsp    minced fresh rosemary  
2 Tbs    Dijon mustard  
1 For the lamb: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Using paring knife, cut 1-inch-deep slits all over lamb and poke garlic slivers and rosemary leaves inside slits. Rub lamb with oil and season with salt and pepper. Place leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15 minutes, flip, and roast 15 minutes longer.
2 For the crust: Meanwhile, pulse bread, garlic, oil, and parsley in food processor until coarsely ground. Reserve 2 cups crumb mixture for Lemon Asparagus Casserole. Stir rosemary into remaining crumbs.
3 Lower oven temperature to 325 degrees. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until temperature registers 130 to 135 degrees for medium, 30 to 45 minutes. Transfer lamb to cutting board and tent loosely with foil. Let rest 15 to 20 minutes. Slice and serve.
4 Make Ahead: Make slits in lamb, fill with garlic slivers and rosemary, wrap tightly in plastic, and refrigerate for up to 2 days. The garlic-herb crust may be prepared as directed in step 2 and refrigerated for up to 1 day.
Yield: Serves 8 to 10