Easter Recipes from Razzle Dazzle Recipes
Roast Leg of Lamb with Herb Crust Recipe
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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 300F. 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 145F. (medium-rare) to 160F. (medium).


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