Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust

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Appears in Cook's Illustrated March/April 2000, America's Test Kitchen TV

How do you get a crisp crust and a perfectly cooked interior?

SERVES4 to 6

TIME1¾ hours

has video

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...

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