When I want to impress my guests I roast a leg of lamb. Yes, it is less convenient in many ways (longer cooking time, slicing, etc) but the leg looks so gorgeous on the table.
Most of the time I still use boneless lamb: even though it is more expensive, it is more economical. Usually I use good cuts of the meat for the roast and all the trimmings I keep for later to make delicious stews, tagine, or rice and lamb pilaf.
For my roast sometimes I marinate a nice size chunk of lamb in wine, pomegranate juice, herbs and spices, and sometimes I make a bread crumbs crusted lamb. This French dish is quite popular in the United States. Choose the meat with a thin layer of fat – it is ideal for roasting and prevents dryness of the lamb.
Bread crumbs bring another testing note and texture to the dish – the roast turns out juicy and flavorful with a nice crispy crust. Totally worth the Ester table.
Bread Crumbs Crusted Lamb
- 4-4 ¼ lb leg lamb fillet
- 3 cloves garlic, thickly sliced
- 3 cloves garlic, whole
- 6-8 oz white bread, cut into cubes
- 1 shallot, coarsely chopped
- 1 tbsp fresh thyme or 1 tsp dried
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh rosemary needles
- Olive oil
- Black pepper
Preheat oven to 425 F (220 C).
In a food processor blend the bread, whole cloves of garlic, shallots, thyme, parsley and rosemary. Transfer the crumbs into a bowl. Add about 1 tablespoon olive oil and mix. You should get a non sticking crumbly buttery mixture. If the crumbs are too dry, add some more oil.
Wash and dry the lamb with a paper towel.
With a sharp knife, make cuts in the lamb, and stuff the meat with garlic slices.
Season all sides of the meat with salt and pepper.
Transfer the meat onto a baking sheet or an oven proof dish fat side up.
Roast the meat for about 20 minutes.
Remove it from the oven, top with a thick layer of the bread crumbs. Press the crumbs into the meat surface with a spatula or your hands.
Send back to the oven and continue roasting for another 20 minutes. The crumbs should be dark golden in color. The internal temperature of the meat should be 130 F for medium-rare and 140 F for medium roast.
Remove the meat from the oven. Loosely cover with a piece of foil and let stand for at least 10 minutes. During the ‘resting’ time meat’s internal temperature will rise slightly. Slice and serve.
Cook with pleasure!