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
