Garlic and Herb Crusted Lamb

Garlic and Herb Crusted Leg of Lamb

This easy recipe combines fresh and dried herbs to create a delicious crust that keeps the roast lamb moist and juicy.

1 lemon juiced and zested
7 large garlic cloves

1/4 cup fresh Italian parsley
1 tbsp Rosemary
1/2 tbsp Oregano
1 tbsp Thyme
1 tbsp salt
1 tbsp pepper
1/2 cup fresh mint (optional)
1 cup plain dry breadcrumbs
2  tablespoons fresh thyme
1/4 cup tablespoons Dijon mustard
3 tbsp tablespoons olive oil

1 4-5 lb organic rack of lamb

Preheat oven to 425. Mince ingredients in food processor. Using on/off turns, process just until herbs are finely chopped. Drizzle oil over. Process until mixture is blended. Salt and pepper lamb well. Press mixture onto dried lamb, coating completely. Let rest overnight.  Room temperature 30 minutes prior to cooking.

425 for 20 minutes, then reduce oven to 325 for 1 hour;

or Roast until meat thermometer registers 135F for rare, about 30 minutes, or 150F for medium.

Let lamb rest 15 minutes. Serve immediately.