Roast Leg of Lamb with Herb Crust

A flavorful herb rub and a crusty bread-crumb topping give this leg of lamb a company-special touch. We found that lemon juice rubbed on the lamb is an excellent replacement for the olive oil generally called for in a recipe of this type.

To lose the fat and calories we:

  •  reduced the amount of oil
  • chose a lean cut of lamb and removed all fat
  • replaced beef broth with water
  • omitted the gravy
Before After
Calories 340 202
Fat (g.) 23 8.5
% Calories from Fat 60% 37%
Cholesterol (mg.) 108 74
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 boneless leg of lamb (3 pounds), trimmed of all visible fat, rolled and tied
  • 1/2 cup fine dry plain bread crumbs (for Passover, substitute 1/4 cup crumbled matzo bread and 1/4 cup matzo meal)
  • 1/4 cup minced fresh parsley
  • 1/3 cup water
  • 1 tablespoon olive oil

In a small bowl, stir together the garlic, rosemary, thyme, pepper and salt. Rub the lemon juice into the lamb. Spread the garlic mixture over the lamb. Cover and refrigerate for 3 to 4 hours. Preheat the oven to 300 degrees. Coat a roasting rack with nonstick spray and place the rack in a roasting pan. Place the lamb on the rack and roast for 1 hour. In a small bowl, stir together the bread crumbs and parsley. Stir in the water and oil to make a paste. Using the back of a large spoon, spread the paste over the lamb. Bake for 55 to 70 minutes, or until a meat thermometer registers 145 degrees (medium-rare) to 160 degrees (medium).

Makes 8 servings.

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