Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust

Name: Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust
Yield: Serves 4 to 6
Ingredients: 3 tablespoons, olive oil; 3 medium cloves, garlic, peeled; 3 tablespoons, fresh rosemary; 2 tablespoons, fresh thyme; 1/4 cup, fresh parsley leaves; 1/3 cup, grated Parmesan cheese (about 1 ounce); 1 cup, bread crumbs (fresh), coarse; 1 , 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; 1 tablespoon, Dijon mustard; 1 tablespoon, kosher salt; 1 teaspoon, pepper

Main Courses
Lamb
Roasts
Easter

Appears in Cook's Illustrated March/April 2000, America's Test Kitchen TV

How do you get a crisp crust and a perfectly cooked interior?

SERVES 4 to 6

TIME 1¾ hours

Why This Recipe Works

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