Bill's Recipes

Leg of Lamb with Mustard Coating

1 leg of lamb, boned, rolled and tied
1 cup fine dry bread crumbs
2 tablespoons Dijon mustard
1 tablespoon rosemary, crushed
3 tablespoons chopped fresh parsley
1 clove garlic, crushed
Freshly ground black pepper
¼ cup olive oil

Set the meat in a rack in a roasting pan; set oven to 425º.

In a bowl, combine the bread crumbs, mustard, spices and enough oil to make a mixture that holds together and can be patted onto the meat. Use your fingers to coat the meat with the mixture.

Put the meat into the preheated oven and roast for 55 minutes for medium done, or until a meat thermometer reads 140º (use 65 minutes and 160 degrees on the meat thermometer for well done).

Remove the meat from the oven and let sit for five minutes. Remove the string from the lamb. Carve the lamb into thick slices, arranging them on a platter. Serve with sautéed cucumbers and roast potatoes.