Herbed Boneless Leg of Lamb with Mustard Crust

This is a showstopper.

lamb, meat, mustard, roast
Serving Size: 12 to 14

Herbed Boneless Leg of Lamb with Mustard Crust

This was one of the lushest and well received roasts of meat I have made in ages.  It was quite a showstopper on the table, and the layers of flavor and texture had everyone coming back for seconds.

Herbed Boneless Leg of Lamb with Mustard Crust / Mia / Katie Workman / themom100.com

A boneless leg of lamb is seasoned with garlic, orange zest and herbs, and marinated overnight.  Then the lamb is covered in a thick layer of mustardy Panko breadcrumbs speckled with fresh parsley which forms a fabulous crust.  The crust falls apart a bit as you slice the roast, but just scoop up the crumbles that fall to the side and serve them up with the slices of tender, pink lamb.  The bits and pieces that stick in the pan?  Those are yours for snacking.

Herbed Boneless Leg of Lamb with Mustard Crust

If you don’t have a big crowd, you can definitely make this with a smaller leg of lamb, just adjust the rest of the ingredients down proportionately (and don’t make yourself too crazy with the math – the amounts are really guidelines).   You’ll want to reduce the cooking time, too.  For medium rare you want to take the lamb out of the oven when the internal temperature is at 120 degrees F and it will climb another 5 to 10 degrees as it sits, which will get you to those rosy pink slices.  An instant meat thermometer is a best friend in the kitchen. Of course it’s really up to you how rare or well done you like your meat.  Do keep an eye on the internal temperature with a meat thermometer as minutes can make a differenence, and there is always the ends for people who like their meat more well done.

Herbed Boneless Leg of Lamb with Mustard Crust

I’m quite sure the same preparation would be great on a bone-in leg of lamb – in that case the cooking time would be a bit longer.  

Herbed Boneless Leg of Lamb with Mustard Crust

And if you don’t have a big crowd, but you do have a big leg of lamb?!  Leftovers!  We got lamb crostini, a Shepherd’s pie (recipe coming!), and a lamb soup out of our big gorgeous roast; not a bit was wasted.

Just ask my dog.

Herbed Roasted Leg of Lamb with Mustard Crust, Greek Orzo, Creamy Endive Salad and Sauteed Corn with Zucchini and Browned Butter

Other Leg of Lamb Recipes:

Herbed Boneless Leg of Lamb with Mustard Crust / Mia / Katie Workman / themom100.com

Herbed Boneless Leg of Lamb with Mustard Crust

This is a showstopper.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Main Course
Servings: 14 People
Calories: 233kcal
Author: Katie Workman

Ingredients

For the Lamb

  • 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

For the Crust

  • ¼ cup Dijon mustard coarse or smooth
  • 2 tablespoons olive oil
  • 1 ½ cups Panko
  • ½ cup chopped fresh flat-leaf parsley

Instructions

  • 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.
  • 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.
  • 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 120°F to 125°F for medium-rare. Let the lamb sit for 20 minutes before slicing and serving warm.

Nutrition

Calories: 233kcal | Carbohydrates: 6g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 175mg | Potassium: 395mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 3mg
Tried this recipe?Mention @katieworkman100 or tag #dinnersolved!
This Herbed Boneless Leg of Lamb with Mustard Crust was one of the lushest and well received roasts of meat I have made in ages. It was a showstopper. #dinner #lamb

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