Tender and juicy roasted leg of lamb filled with fresh herbs and topped with a crunchy breadcrumb crust!
Here’s a delicious roast leg of lamb with herb breadcrumb crust recipe for all you lamb lovers! Tender, juicy and delicious lamb is something that many people either love or hate because of it’s robust and distinctive flavor.
My appreciation and fondness for lamb has increased over the years especially after learning different cooking techniques in culinary school. In particular, I remember having to laboriously clean racks of lamb by “frenching” the bones of the chops.
I visited my local Sprouts Natural and Organic grocery store and picked up a nice boneless leg of lamb from New Zealand. The butcher was kind enough to clean and butterfly the lamb, saving tons of time prepping. For this dish, I wanted to incorporate fresh, strong herbs and roasted garlic into the recipe and add some extra texture.
The butterflied boneless roast leg of lamb was stuffed with herbs and sweet roasted garlic to infuse more flavor. Each side of the roast was then seared until golden brown then placed in the oven to roast further. Before the lamb reached the desired serving temperature, the surface was coated with Dijon mustard, and then the herb breadcrumb crust.
I like to serve lamb medium-rare to medium, so I removed the roast when the internal temperature reached about 130/135°F and allowed it to rest for 15 minutes. The exterior crust was golden brown and had a nice crunch, contrasting the soft texture of the meat. The herb mixture of fresh rosemary, thyme, parsley, basil and mint nicely complimented the bold flavor of the lamb.
Homemade breadcrumbs are great to use for this recipe, especially since you can control the size of the crumbs as a coarser crumb works best and gives more texture to the crust. I used garlic sourdough croutons which I made from a delicious rosemary sourdough loaf!
The roast leg of lamb with herb breadcrumb crust was served with my farmers market roasted spring root vegetables and enjoyed with a nice bottle of Pinot Noir from Domaine Alfred Chamisal Vineyards in Edna Valley.
Don’t forget about carryover cooking
When roasting larger pieces of meat and trying to get to the perfect serving temperatures, don’t forget about carryover cooking! As you rest your meat to keep the juices locked in, the meat gradually continues to cook and could make the difference if your meat is pink and juicy, or gray and dry. Typically temperatures recommended are based on the temperature of the center of the meat. This ensures the roast is done and food safe temperatures are reached. As the meat is removed from the heating element, food will continue to cook due to heat transfer (conduction) from the hotter outside surface of the food to the inside; this is carryover cooking in action. This will continue until the temperatures on the surface are equal to the interior of the meat, which could be a 5 to 10 degree increase in the center of your roast! This means your meat could go from medium to medium rare and so on, if cooked a tad too long. Also keep in mind, the higher the roasting temperature and size of the roast, the more potential for a longer duration of carryover cooking.