Roast Leg Of Lamb With Herb Crust Recipe - Cooking Index
Roast Leg Of Lamb With Herb Crust Recipe - Cooking Index
A flavorful herb rub and a crusty bread-crumb topping give this leg of lamb a company-special touch. We found that lemon juice rubbed on the lamb is an excellent replacement for the olive oil generally called for in a recipe of this type.
Type: Lamb, Low Fat| 3 | Garlic cloves - minced | |
| 1 teaspoon | 5ml | Dried rosemary |
| 1 teaspoon | 5ml | Dried thyme |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Salt |
| 2 teaspoons | 10ml | Lemon juice |
| 3 lbs | 1362g / 48oz | Boneless leg of lamb - trimmed of all |
| Visible fat, rolled and tied | ||
| 1/2 cup | 73g / 2.6oz | Fine dry plain bread crumbs |
| (for Passover, substitute 1/4 cup | ||
| Crumbled matzo bread and 1/4 cup | ||
| Matzo meal) | ||
| 1/4 cup | 23g / 0.8oz | Minced fresh parsley |
| 1/3 cup | 78ml | Water |
| 1 tablespoon | 15ml | 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 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.
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).
This recipe yields 8 servings.
Nutritional Information Per Serving: Calories 202; Fat (grams) 8.5; Percent Calories from Fat 37%; Cholesterol (milligrams) 74 Fiber (grams) 0.5.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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