Cast Iron Roasted Boneless Leg of Lamb with Herbed Bread-Crumb Crust

Name: Cast Iron Roasted Boneless Leg of Lamb with Herbed Bread-Crumb Crust
Yield: Serves 6 to 8
Ingredients: 1/4 cup, minced fresh parsley; 3 tablespoons, minced fresh rosemary; 3 tablespoons, extra-virgin olive oil; 2 tablespoons, minced fresh thyme; 3 , garlic cloves, peeled; 3/4 cup, panko bread crumbs; 1 ounce, Parmesan cheese, grated (1/2 cup); 1 (3 1/2- to 4-pound), boneless half leg of lamb, untied, trimmed; , Salt and pepper; 1 tablespoon, Dijon mustard

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Main Courses

Lamb

Cast-Iron Skillet

We figured out a way to get a perfectly cooked leg of lamb with a crispy crust.

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES6 to 8

TIME1½ hours, plus 20 minutes resting

Cast Iron Roasted Boneless Leg of Lamb with Herbed Bread-Crumb Crust

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

WHY THIS RECIPE WORKS

A leg of lamb that comes already boned, rolled, and neatly tied from the meat case sounds like an easy shortcut to a great dinner. However, it turns out that cooking this cut is not so simple—the meat often turns out brown and rubbery, and ...

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