It has been a while since I did a post about what I've made for dinner. I'm finally getting around to catching up with some of the photos in my library for posting. Better late than never, lol.
My husband had purchased a large leg of lamb back in June when he found it on sale. I ended up cutting it in half and freezing it, as that was way too much for just the two of us.
I found this recipe Source online and it looked so good that I had to try it. I trimmed the meat of excess fat, sprinkled it with salt and pepper, rolled it up, and tied it together. I had shredded some bread the day before so that it would be dry to use for the coating.
Herb Crusted Leg of Lamb
1 bone-in leg of lamb, 5 1/2 to 6 lb., fat trimmed
Kosher salt and freshly ground pepper, to taste
2 1/2 cups fresh breadcrumbs or Panko
2 garlic cloves, minced
1/4 cup chopped fresh flat-leaf parsley
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh thyme
1/4 cup olive oil
1/4 cup Dijon mustard
Once the cast iron frying pan was super-hot, I seared all sides of the meat until brown. It already smells so delicious and looks like it is ready to eat, ;-)
I brushed Dejon mustard all over the meat after removing the string. I went out to the garden and picked some fresh Parsley, Thyme, and Rosemary, and mixed it well with the breadcrumbs. I added the minced garlic and the Olive oil to moisten the mixture.
After covering the leg of lamb thoroughly with the breading into a preheated oven @400°F. for 30 minutes. Then I turned down the oven to 350°F and continued roasting it until an instant-read thermometer (inserted into the thickest part of the meat) registered 130ºF for medium-rare, which was about 1 hour longer.
Note: I checked the internal temperature to be sure not to overcook the roast after an hour.
Once I transferred the leg of lamb to a carving board, I covered it loosely with aluminum foil and let the roast rest for 20 minutes before carving.
I have a nice little patch of #Mint in the garden and just happened to have some #homemade #jelly on hand to compliment the roast.
Of course, since the oven was going to be on for that long, I decided to bake two Russet potatoes for a side and steamed Broccoli towards the end of the cooking time. Can you imagine how delicious that meat turned out? I have to say, I will always be cooking my lamb like this from now on. It was "Outstanding".
Thanks for visiting my post today, and I hope you enjoyed this recipe. Happy cooking to all!
