MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Leg Of Lamb w/Herb-Garlic Crust
Categories: Lamb/mutton, Herbs, Vegetables, Breads
Yield: 8 servings

8 lb Leg of lamb; room temp
4 cl Garlic; peeled, divided
1/4 c Fresh bread crumbs
1/4 c Fine chopped fresh rosemary
Salt & fresh ground pepper
2 tb Olive oil
2 tb Dijon mustard

Set the oven with the rack positioned in the center #
350-|F/175-|C.

If your butcher has not already done so, remove the
excess fat from the lamb, leaving a very thin layer to
protect the meat while cooking. Use the tip of a paring
knife to make small incisions all over the lamb. Cut 3
of the garlic cloves into slivers and slip them into the
incisions.

Mince the remaining garlic, then add it to a large bowl,
along with the bread crumbs, parsley, and rosemary. Toss
to combine, then season with kosher salt and black
pepper. Mix well. Rub the lamb all over with olive oil,
then brush with the mustard. Sprinkle the bread-crumb
mixture over the lamb and pat it with your hands to form
a thick, even coating. Line a large roasting pan with
aluminum foil, then place the lamb fat side up in the
pan.

Transfer to the oven and roast until a meat thermometer
inserted at the thickest point registers 130-|F/55-|C,
1 1/4 - 1 1/2 hours. Remove the lamb from the oven and set
it aside to rest at room temperature for 20 minutes
before carving.

By: Colman Andrews

RECIPE FROM: https://www.saveur.com

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