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Simple Herb Crusted Boneless Leg of Lamb Roast

Four thick slices of perfectly cooked herb crusted boneless leg of lamb showing a medium-rare pink center.
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Make an elegant, easy boneless leg of lamb roast coated in a fresh parsley and thyme crust. This recipe delivers a tender interior and a flavorful, crisp exterior, perfect for a stress-free dinner centerpiece.

Ingredients

Scale
  • 1 (4 to 5 pound) boneless leg of lamb, butterflied and tied
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup fresh parsley leaves, packed
  • 4 cloves garlic
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 1/2 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Remove the lamb from the refrigerator 30 minutes before cooking to let it come closer to room temperature.
  2. Prepare the herb paste: In a food processor, combine the parsley, garlic, and thyme. Pulse until finely chopped. Add the Dijon mustard and pulse until just combined.
  3. Pat the tied lamb roast dry with paper towels. Rub the entire surface of the lamb with the olive oil, then season evenly with salt and pepper.
  4. Spread the herb paste evenly over the entire surface of the lamb roast.
  5. In a small bowl, mix the panko breadcrumbs with one tablespoon of the remaining herb paste to help them stick. Press the panko mixture firmly onto the herb-coated lamb, creating an even crust.
  6. Place the roast in a roasting pan. Roast for 15 minutes at 400 degrees Fahrenheit.
  7. Reduce the oven temperature to 350 degrees Fahrenheit. Continue roasting until an instant-read thermometer inserted into the thickest part reads 130 degrees Fahrenheit for medium-rare (about 45 to 60 minutes total cooking time, depending on size).
  8. Remove the lamb from the oven. Tent loosely with foil and let it rest for 15 minutes before slicing. This resting time is important for carving.
  9. Remove the twine before slicing into thick portions. Serve your oven roasted lamb dinner immediately.

Notes

  • If your butcher did not tie the boneless leg of lamb, you can easily tie it yourself using kitchen twine every 1.5 inches to help it hold its shape for even cooking.
  • For a truly vibrant green crust, ensure your parsley leaves are completely dry before processing them with the garlic and thyme.
  • If you prefer a slightly more savory crust, substitute half of the panko breadcrumbs with finely crushed saltine crackers.

Nutrition

Find it online: https://carlacooking.com/herb-crusted-boneless-leg-of-lamb/