Ingredients You'll Need
- 1 Meridian Free Range boneless leg of lamb 4-5 lbs
- Salt & freshly ground pepper, to taste
- 2 ½ cups fresh bread crumbs
- 2 garlic cloves, minced
- ¼ cup chopped fresh flat-leaf parsley
- 1 Tablespoon chopped fresh rosemary
- 1 Tablespoon chopped fresh thyme
- ¼ cup olive oil
- ¼ cup Dijon mustard
Directions
- Pat the lamb dry. Generously season with salt and pepper. Let stand at room temperature for 2 hours
- Preheat an oven to 400ºF
- In a bowl, stir together the bread crumbs, garlic, parsley, rosemary, thyme, olive oil, salt and pepper
- Coat the lamb on all sides with the mustard
- Pack the bread crumb mixture on the underside of the lamb
- Place the lamb, fat side up, on a rack in a large roasting pan
- Pack the remaining bread crumb mixture on the top and sides of the lamb
- Transfer the pan to the oven and roast for 30 minutes
- Reduce the oven temperature to 350ºF
- Continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140ºF for medium-rare, approximately 1 1/4 to 1 1/2 hours more
- Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 20 minutes
- Carve the lamb into thin slices and arrange on a warmed platter
