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Cook's Illustrated - Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust Recipe
11/12/2007 10:48 AM
Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust
3/2000
If you want to bone and butterfly your own leg of lamb, see the related PDF: "Boning and Butterflying a Leg of Lamb".
Serves 4 to 6
3
3
3
2
1/4
1/3
1
1
tablespoons olive oil
medium cloves garlic , peeled
tablespoons fresh rosemary
tablespoons fresh thyme
cup fresh parsley leaves
cup grated Parmesan cheese (about 1 ounce)
cup bread crumbs (fresh), coarse
boneless half leg of lamb (3 1/2 to 4 pounds), untied, trimmed
of surface fat, and pounded to even 3/4-inch thickness (see
illustration 1), at room temperature
Table salt and ground black pepper
1 tablespoon Dijon mustard
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Meanwhile, in workbowl of food processor fitted
with steel blade, process 1 teaspoon of olive oil with garlic, rosemary, thyme, and parsley until minced, scraping down bowl
with rubber spatula as necessary, about 1 minute. Remove 1 1/2 tablespoons herb mixture to small bowl and reserve. Scrape
remaining mixture into medium bowl; stir in cheese, bread crumbs, and 1 tablespoon olive oil, and set aside.
2. Lay lamb with rough interior side (which was against bone) facing up on work surface; rub with two teaspoons olive oil, and
season generously with salt and pepper. Spread reserved 1 1/2 tablespoons herb mixture evenly over meat, leaving 1-inch
border around edge. Following illustrations 2 and 3, roll roast and tie, (see "How to Tie a Roast," below). Season tied roast
generously with salt and pepper, then rub with remaining 1 tablespoon oil.
3. Place roasting rack on rimmed baking sheet. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot,
about 3 minutes. Sear lamb until well browned on all sides, about 2 minutes per side; then, using tongs, stand roast on each
end to sear (see illustration 4), about 30 seconds per end. Transfer to rack and roast until instant-read thermometer inserted
into thickest part registers 120 degrees, 30 to 35 minutes. Transfer lamb to cutting board; following illustration 5, remove and
discard string. Brush lamb exterior with mustard, then, following illustration 6, carefully press herb and bread crumb mixture
onto top and sides of roast with hands, pressing firmly to form a solid, even coating that adheres to the meat. Return coated
roast to rack; roast until instant-read thermometer inserted into thickest part of roast registers 130 to 135 degrees (mediumrare), 15 to 25 minutes longer. Transfer meat to cutting board, tent with foil, and let rest 10 to 15 minutes. Cut into 1/2-inch
slices and serve.
STEP BY STEP: Key Steps in Preparing the Lamb
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Cook's Illustrated - Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust Recipe
1. Cover the lamb with plastic wrap and pound to
a uniform 3⁄4-inch thickness.
3. Tie the roast into a neat package.
5. When the lamb is midway through cooking,
remove it from the oven and carefully remove the
twine.
11/12/2007 10:48 AM
2. Cover with the herb mixture, then roll
into a tight cylinder.
4. Holding the leg with tongs, sear the
two ends until well browned.
6. Coat the lamb with the herb/ crumb
mixture, pressing well to ensure that it
sticks.
STEP BY STEP: How to Tie a Lamb Roast
1. Slip a 5-foot piece of twine under the lamb roast
and tie a double knot, then loop the long end of
twine under and around the roast.
2. Run the long end through the loop.
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Cook's Illustrated - Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust Recipe
3. Repeat this procedure down the length of the
roast.
11/12/2007 10:48 AM
4. Roll the roast over and run the twine
under and around each loop. At the
end, tie to the original knot.
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