1 1/2 cups bread crumbs
1 tablespoon chopped rosemary or 1 teaspoon dried
1 tablespoon chopped garlic
1 tablespoon olive oil
1/4 teaspoon each salt and pepper
Leg of Lamb:
1/2 teaspoon each salt and pepper
4 1/2 pounds shank half leg of lamb, trimmed of excess fat
1 1/2 tablespoon Dijon mustard
Heat oven to 350 degrees.
Mix crust ingredients. Rub salt and pepper all over lamb, place on rack set in a large roasting pan and spread top and sides with mustard, press crust on mustard.
Roast 1 3/4 hours or until a thermometer inserted in thickest part of leg registers 150 degrees for medium well.
Transfer to a serving platter, cover loosely with foil to keep warm and let stand 15 minutes. before serving.
Makes 8 servings.
Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack