Herbed Leg of Lamb
Ingredients
- Ingredients
- 2 kilograms Leg of lamb
- 6 garlic cloves
- 100 milliliters olive oil
- salt
- freshly ground peppers
- 400 grams breadcrumbs
- 4 handfuls parsley (150 grams)
- 1 handful thyme
- 4 Tbsps Dijon mustard
Preparation steps
Rinse lamb, pat dry and score at regular intervals with a knife. Peel garlic and cut 3 cloves into thin slices. Stick garlic slices into score marks. Season with salt and pepper all around. Heat 2-3 tablespoons of olive oil in a pan and sear meat on all sides. Place into the oven and roast in preheated oven at 220°C (approximately 425°F) for about 20 minutes. Reduce oven temperature to 180°C (approximately 350°F) and roast for another 40 minutes.
Place breadcrumbs into a blender. Rinse parsley and thyme, shake dry, pluck off leaves and add with remaining garlic to the blender. Chop until herbs are finely chopped. Add remaining olive oil and 2 tablespoons of mustard. Season with salt and pepper and mix to a spreadable paste. Add more oil or water, as needed.
Remove lamb from the oven and coat with remaining mustard. Spread with herb mixture so that leg is completely covered. Roast for 40 minutes more. Remove from the oven and let rest briefly. Arrange on a platter and serve with baked zucchini and tomatoes, if desired.
