Roast Lamb with Garlic Herb Crumb Topping
1 Whole Leg Of Lamb, Semi-Boneless (6 To 8 Pounds)
4 Garlic Cloves , Thinly Sliced
1 Tablespoon Fresh Rosemary Leaves
2 Tablespoons Extra-Virgin Olive Oil
Salt And Pepper
6 Slices Hearty White Sandwich Bread
5 Garlic Cloves, Minced
1/4 Cup Extra-Virgin Olive Oil
1/2 Cup Chopped Fresh Parsley Leaves
2 Tablespoons Dijon Mustard
1-1/2 Cup Canned Fried Onions
djust oven rack to lower-middle position and heat oven to 450 degrees.
Using paring knife, cut 1-inch-deep slits all over lamb and poke garlic slivers and rosemary leaves inside slits. Rub lamb with oil and season with salt and pepper. Place leg meaty side down on wire rack set inside rimmed baking sheet. Roast lamb for 15 minutes, flip, and roast 15 minutes longer.
For the crust: Meanwhile, pulse bread, garlic, oil, parsley, and fried onions in food processor until coarsely ground.
Lower oven temperature to 325 degrees F. Remove lamb from oven and brush meaty side with mustard. Press bread crumb mixture into mustard and continue roasting until temperature registers 130 to 135 degrees for medium, 30 to 45 minutes. Transfer lamb to cutting board and tent loosely with foil. Let rest 15 to 20 minutes. Slice and serve.