Cook's Country Roast Leg of Lamb with Garlic-Herb Crust - Instructions
1. For the lamb: Adjust oven rack to lower-middle position and heat oven to 450
F. Using paring knife, cut 1-inch deep slits all over lamb and poke garlic slivers and
rosemary leaves inside slits. Rub lamb with oil and season with salt and pepper. Place
leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15
minutes, flip and roast 15 minutes longer.
2. For the crust: Meanwhile, pulse bread, garlic, oil and parsley in food
processor until coarsely ground. You will have 2 cups crumb mixture leftover. Stir
rosemary into remaining crumbs.
3. Lower oven temperature to 325 F. Remove lamb from oven and brush meaty side with
mustard. Press bread crumb mixture into mustard and continue roasting until
temperature registers 130 to 135 F for medium, 30 to 45 minutes. Transfer lamb to