Description
This Roast Lamb with Spring Herb Crumbs is a flavorful Mediterranean main course featuring a succulent boneless leg of lamb coated with a vibrant herb and mustard paste, topped with crispy, golden panko breadcrumbs. Perfectly roasted to achieve a juicy medium-rare finish, this dish combines fresh rosemary, thyme, parsley, and lemon zest for a bright and aromatic crust. Ideal for special occasions like Easter or elegant dinners, it offers a delicious way to enjoy tender, herb-infused lamb with a crunchy topping.
Ingredients
Scale
Lamb and Seasoning
- 4 to 5 pounds boneless leg of lamb, trimmed
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Herb Paste
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon lemon zest
- 2 tablespoons Dijon mustard
Breadcrumb Topping
- 1 cup panko breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C). Pat the lamb dry thoroughly with paper towels to ensure a perfect crust later. Place the lamb on a roasting rack set inside a large roasting pan to allow even heat circulation.
- Season Lamb: Rub 1 tablespoon of olive oil evenly over the surface of the lamb. Season all sides generously with kosher salt and black pepper to enhance the meat’s natural flavors.
- Make Herb Paste: In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, lemon zest, and Dijon mustard. Mix thoroughly until a thick, uniform paste forms that will cling well to the lamb.
- Prepare Breadcrumbs: In another bowl, toss the panko breadcrumbs with the remaining 2 tablespoons of olive oil until the crumbs are lightly coated and ready to brown beautifully during roasting.
- Apply Herb Paste and Crumbs: Spread the herb and mustard paste evenly over the top and sides of the lamb. Then press the oiled panko breadcrumbs firmly over the herb paste layer, ensuring they adhere well to create a crispy crust.
- Roast Lamb: Place the roasting pan in the preheated oven. Roast the lamb for 1 hour to 1 hour 20 minutes, or until a meat thermometer inserted into the thickest part registers 135°F for medium-rare or your preferred doneness.
- Rest Before Serving: Remove the lamb from the oven and tent loosely with foil. Let it rest for 15 minutes to allow the juices to redistribute, ensuring the meat remains moist and tender when sliced.
- Slice and Serve: Slice the rested lamb into portions and serve warm, enjoying the crispy herb crust paired with tender, flavorful meat.
Notes
- Use fresh herbs for the best flavor and vibrant color.
- If the breadcrumbs brown too quickly during roasting, tent the lamb loosely with foil to prevent burning.
- Leftover slices make excellent sandwiches or can be used in grain bowls for a delicious meal the following day.
