Lemon, garlic and an abundance of fresh herbs is the perfect match with roasted lamb. Boned and rolled it’s so juicy, tender and easy to carve.
2 hrs total time
35 mins active time
Medium
Serves 10
Ingredients
Measurements:
1 tsp cumin seeds
⅓ cup (½ oz) rosemary leaves
1 cup (1 oz) flat-leaf parsley leaves
2 tsp thyme leaves
8 clove garlic
peeled
1 lemon
zested and juiced
2 tsp kosher salt
divided
3 tbsp olive oil
divided
1 cup (2 oz) dried packaged breadcrumbs
3½ lb boneless leg of lamb
2 tbsp Dijon mustard
Freshly ground black pepper
to season
Instructions
1Insert the wire rack into position 5.
2Once preheated, place the cumin seeds on the pizza pan. Place in the oven and start the timer.
3Process the rosemary, parsley, thyme, garlic, cumin, lemon zest and juice, salt and oil to form a paste.
4Pulse to combine. Transfer to a bowl and set aside.
5Place it on a cutting board, fat side down. Slice into the thickest part of the meat to butterfly it open so it’s an even thickness. This helps it roll and cook evenly.
6Brush with mustard and evenly press with the herb crumb mixture.
7Starting from the short end, tightly roll.
8Secure with kitchen string at 1-inch intervals to hold its shape and cook evenly.
9Insert the wire rack into position 6.
10For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the lamb on the rack. Brush with the remaining oil and sprinkle with the remaining salt. Season with pepper.
11Once preheated, place in the oven and start the timer.
12When the timer sounds, insert a meat thermometer into the center of the thickest part. 125°F would result in the recommended medium rare doneness. The temperature will continue to rise as the lamb rests.
13Remove from the oven, loosely cover with foil and allow it to rest in a warm place for 20 minutes.