Herbed Boneless Leg of Lamb with Mustard Crust

• Meat

  • 1 (6-pound boneless leg of lamb, boneless

• Produce

  • 1/2 cup Flat leaf parsley, fresh
  • 6 Garlic cloves
  • 1 Orange, zest from
  • 2 tbsp Rosemary, Fresh
  • 1/4 cup Thyme, fresh leaves

• Condiments

  • 1/4 cup Dijon mustard, coarse or smooth

• Baking & Spices

  • 1 Kosher salt and freshly ground pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Bread & Baked Goods

  • 1 1/2 cups Panko

Found on themom100.com

Description

Ingredients

• 1 (6–pound) boneless leg of lamb, rolled and tied
• 6 peeled garlic cloves
• Zest from 1 orange
• ¼ cup fresh thyme leaves
• 2 tablespoons fresh rosemary
• Kosher salt and freshly ground pepper to taste
• 3 tablespoons olive oil
• ¼ cup Dijon mustard, coarse or smooth
• 2 tablespoons olive oil
• 1½ cups Panko
• ½ cup chopped fresh flat-leaf parsley

Directions

• 1. In a food processor, combine the garlic, orange zest, thyme and rosemary. Puree, then add the olive oil and blend to make a paste. Smear the paste all over the lamb, place it in a container or deep bowl, cover, and refrigerate overnight. 2. Preheat the oven to 450°F. Meanwhile, let the lamb sit at room temperature for 30 to 45 minutes. Season the lamb with salt and pepper. In a small bowl, mix together the olive oil, mustard and parsley, add the bread crumbs and use a spoon or your hands to thoroughly blend. Press the mixture all over the top and sides of the leg of lamb, and place it in a roasting pan. Some of the panko mixture will fall off the sides; that’s fine, just kind of tuck it in underneath the sides of the lamb. 3. Roast the lamb for 15 minutes, then turn the oven down to 400°F and roast for another hour to an hour and 15 minutes, or until an instant read thermometer inserted into the middle of the roast reads 130°F to 135°F for medium-rare. Let the lamb sit for 20 minutes before slicing and serving warm.