Photo: Herb Crusted Lamb Recipe
Ingredients
- 1 (3 to 4-pound) boneless leg of lamb
- Salt and pepper
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons Italian bread crumbs
- 1/3 cup white wine
- 1/3 cup water or chicken broth
- Special Equipment: kitchen string, meat thermometer
Directions
Preheat the oven to 450 degrees F.
Season the meat with salt and pepper. In a small bowl, mix the herbs with the olive oil and bread crumbs. Rub both sides of the lamb with the herb mixture. Using the kitchen string, tie up the lamb leg at 2-inch intervals. Place in roasting pan and bake for 20 minutes. Lower the oven temperature to 375 degrees F. Add the wine and water or broth to the roasting pan and cook for another 30 to 40 minutes, or until the thickest part of the lamb reaches an internal temperature of 140 degrees F for medium. Take the lamb out of the oven, cover loosely with foil, and let the meat rest for 15 minutes. Slice and serve.
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By alko33
utah
on October 21, 2011
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First of all, I love Giada's shows and lamb is my fovorite meat. I have been looking for a good leg of lamb recipe ever since my grand mother passed away and took her recipe with her. Considering all the 5-star reviews for this recipe, I was very excited to try it, but I gotta say, this was not the best leg of lamb I ever tasted. In fact, I feel like I just wasted a $30 piece of meat. Maybe the recipe was just a little too simple with not enough spices, cause it wasn't very flavorful imo. I was a bit surprised that garlic was not in the recipe, because almost every recipe I've seen has garlic, but I followed the recipe to the tee. I've been waiting months for local lamb season and saw one for the 1st time this fall, so it's possible I didn't get a good cut because it was also a bit tough. Also, a few more details in the recipe would have been helpful.
By mzap444
warrenton va
on August 05, 2011
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Holy cow. If you think you do not like lamb try this and think again. Simple and the smell was unbelievable. I used the leftovers in a shepherds pie that also came out award winning.
By StacyPollard
West Lafayette, IN
on June 19, 2011
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Absolutely delicious! It's very aromatic, tender and flavorful.
Read all 44 reviews