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Bread Crumb and Parsley-Coated Spring Lamb
from the kitchen of Sharmagne Leland-St. John
5 pound leg of spring lamb
3 cloves garlic, minced
2 teasoppns salt
3/4 teaspoon freshly ground black pepper
2 cups bread crumbs
1/2 cup parsley, minced
3/4 teaspoon thyme
1 cup butter, melted
Parsley and lemon wedges for garnish
Preheat oven to 325 degrees. Trim off the fell of the lamb and any exterior fat.
Place the lamb in a shallow baking pan and rub with the garlic, salt, and pepper.
Insert a meat thermometer so bulb reaches center of thickest part of the leg.
Do not rest in fat or touching bone. Roast at 325 degrees until the thermometer
reaches 170-180 degrees depending on the degree of doneness you prefer. This
cooking process requires 2-3 hours. About a half an hour before the lamb is done,
mix the bread crumbs, parsley, thyme and butter together.
Remove the meat from the oven and press the crumb mixture firmly all over the
surface of the lamb. Return to oven and roast for an additional half hour, or until
coating has reached a golden colour. Cool the lamb for 20 to 30 minutes.
Carve and place on warmed platter with Lemon wedges and parsley garnish.
Serve with pan dripping gravy if desired.