Roast Leg of Lamb with Herb Crust
3 cloves garlic minced
1 t. dried rosemary
1 t. dried thyme
1/2 t. ground black pepper
1/4 t. salt
2 t. lemon juice
1 boneless leg of lamb (3 lbs.), trimmed of all visible fat, rolled and tied
1/2 C. fine dry plain bread crumbs (for Passover, substitute 1/4 C. crumbled matzo bread and 1/4 C. matzo meal)
1/4 C. minced fresh parsley
1/3 C. water
1 T. olive oil
In a small bowl stir together the garlic, rosemary, thyme, pepper and salt. Rub the lemon juice into the lamb. Spread the garlic mixture over the lamb. Cover and refrigerate for 3 to 4 hours.
Preheat the oven to 300°F. Coat a roasting rack with nonstick spray and place
the rack in a roasting pan.
Place the lamb on the rack and roast for 1 hour. In a small bowl, stir together the bread crumbs and parsley. Stir in the water and oil to make a paste. Using the back of a large spoon, spread the paste over the lamb. Bake for 55 to 70 minutes, or until a meat thermometer registers 145°F. (medium-rare) to 160°F. (medium).