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Roast Leg Of Lamb With Herb Crust

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Garlic cloves - minced

  2. 1 teaspoon 5ml Dried rosemary

  3. 1 teaspoon 5ml Dried thyme

  4. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 2 teaspoons 10ml Lemon juice

  7. 3 lbs 1362g / 48oz Boneless leg of lamb - trimmed of all

  8. Visible fat, rolled and tied

  9. 1/2 cup 73g / 2.6oz Fine dry plain bread crumbs

  10. 1/4 cup

  11. Crumbled matzo bread and 1/4 cup

  12. Matzo meal)

  13. 1/4 cup 23g / 0.8oz Minced fresh parsley

  14. 1/3 cup 78ml Water

  15. 1 tablespoon 15ml Olive oil

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat the oven to 300 degrees. 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.

  3. 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 degrees (medium-rare) to 160 degrees (medium).

  4. This recipe yields 8 servings.

  5. Nutritional Information Per Serving: Calories 202; Fat (grams) 8.5; Percent Calories from Fat 37%; Cholesterol (milligrams) 74 Fiber (grams) 0.5.

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