Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust
Appears in Cook's Illustrated March/April 2000
WHY THIS RECIPE WORKS
We wanted a crisp crust and perfectly cooked interior for our boneless leg of lamb recipe. We applied a simple rub of aromatics to enhance but not overpower the flavor of the lamb. For crunch and even more flavor, we added a savory crumb cr...