Herb-Crusted Leg of Lamb

Bread crumbs and a medley of fresh herbs form a savory crust on this leg of lamb, which makes an impressive centerpiece for a celebratory meal.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Herb-Crusted Leg of Lamb
Review 1 for Herb-Crusted Leg of Lamb
5 out of 5
5 out of 5
Hster
,Bainbridge Island
,WA
April 1, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Tasty tasty tasty
April 1, 2013
I wanted a lamb recipe with Dijon. This recipe exceeded my expectations. I made my own crumbs from Asiago bread which made for extra flavorful mixture. I only had 2 cups of crumbs(in retrospect the extra 1/2 cup was missed ) but there was more than enough to cover the two ~3.5lb roasts.
I baked the roasts on a slotted drip pan rather than a rack which allowed me to place the left over crumb mixture underneath the two roasts. After carving the remaining crumbs were placed in a dish and served as a topping.
Two of my guests are excellent cooks and raved about the lamb and ate like they meant every word.
Pros: Easy, Will Make Again
Review 2 for Herb-Crusted Leg of Lamb
5 out of 5
5 out of 5
OhioLynda
Bath, Ohio
April 25, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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An Easter Dinner Sensation
April 25, 2011
I prepared this recipe for Easter dinner and my guests practically swooned! I roasted a boneless leg of lamb at 30 minutes per pound, then let it rest covered in foil for 20 minutes before serving. Next time, I'll add more rosemary to the herb mix, but it was delicious as is.
Pros: Good Value, Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again
Review 3 for Herb-Crusted Leg of Lamb
5 out of 5
5 out of 5
kitcan
April 24, 2011
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Fabulous! Great for Holiday Meal!
April 24, 2011
The lamb turned out flavorful, tender, and restaurant quality, even prepared by an inexperienced lamb cook! I will definitely note this recipe as a keeper!
Pros: Impressive, Will Make Again