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Herb Crusted Leg of Lamb
A delicious meal that is perfect for the holidays or special occasions.
Author: Jackie
  • 1 boneless leg of Shepherd’s Pride or Cedar Springs lamb , 4-5 lb., fat trimmed
  • Kosher salt and freshly ground pepper , to taste
  • 1/4 cup olive oil
  • 1/4 cup Dijon mustard
  • 2 1/2 cups fresh bread crumbs
  • 3 garlic cloves , minced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 Tbs . chopped fresh rosemary
  • 1 Tbs . chopped fresh thyme
  1. Preheat oven to 400 degrees.
  2. Remove lamb from packaging and pat dry.
  3. Rub entire roast with mustard and season with salt and pepper.
  4. In a large pan, heat olive oil on medium high heat.
  5. When oil is hot, sear the roast for about 1 minute on each side.
  6. In a bowl, combine bread crumbs, minced garlic and herbs.
  7. Place roast in roasting pan, fat side down.
  8. Pack half of the bread crumb mixture onto the top of the roast.
  9. Carefully turn roast to fat side up and pack the remaining bread crumb mixture on top.
  10. Roast in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 1 hour.
  11. If bread crumbs begin to brown too much, lightly place a piece of foil on top of the roast and continue baking.
  12. Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes. Remove the twine, carve, and serve.