Preheat the oven to 375 degrees. Pat dry the lamb and season it with salt and pepper.
In a skillet set over moderate heat, cook the bread crumbs in the oil until golden brown, transfer to a bowl, and add the garlic, cheese, parsley, and salt and pepper.
Spread the bread-crumb mixture on the cut side of the lamb, roll to enclose, and tie with string.
Arrange the lamb on a rack in a baking pan, add about 1-inch of water to the pan, and roast for 1 to 1 1/2 hours, or until the meat is medium rare. Let it stand for 10 minutes before carving.
Recipe courtesy Italianamerican Cookbook
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