Herb-Crumbed Leg of Lamb

Name: Herb-Crumbed Leg of Lamb
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 2 kg whole leg of lamb (on the bone); 2 onions, each cut into 8 wedges through the root; 1 tbsp. olive oil; 125 g white bread or fresh breadcrumbs; 2 garlic cloves, peeled; 100 g pistachio kernels; 25 g walnuts; 30 g bunch flat-leaf parsley; 30 g bunch mint, leaves picked; Finely grated zest 1 orange; 100 mL olive oil; 2 tbsp. Dijon mustard; 3 tbsp. plain flour; 200 mL white wine; 400 mL lamb or chicken stock

Elevate your roast lamb with a delicious nutty, herby crust. It looks attractive and the crumb also serves as a stuffing alongside the meat.

By The GH Kitchen TeamPublished: 30 March 2021

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Bring a pop of colour to the table with this spectacular lamb leg centre piece this easter!

Cooking Notes: plus coming up to room temperature and resting

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr 40 mins

Total Time:

2 hrs

Cal/Serv:

679

Ingredients

2 kg whole leg of lamb (on the bone)
2 onions, each cut into 8 wedges through the root
1 Tbsp. olive oil

For the crumb

125 g white bread or fresh breadcrumbs
2 garlic cloves, peeled
100 g pistachio kernels
25 g walnuts
30 g bunch flat-leaf parsley
30 g bunch mint, leaves picked
Finely grated zest 1 orange
100 ml olive oil
2 Tbsp. Dijon mustard

For the gravy

3 Tbsp. plain flour
200 ml white wine
400 ml lamb or chicken stock

Directions

1. Step 1Take lamb out of fridge 30min before roasting. Pat dry with kitchen paper.
2. Step 2Preheat oven to 200°C (180°C fan) mark 6. Put lamb in a roasting tin just large enough to hold it, then arrange onions around it. Season and drizzle over 1tbsp oil. Roast for 1½hr for pink meat. If your leg of lamb is larger/smaller, calculate the cooking time: allow 18min per 500g, plus 15min for medium-rare or 20-22min per 500g, plus 15min for well done.
3. Step 3Meanwhile make the crumb: whizz the bread(crumbs), garlic and nuts in a food processor to crumbs. Add the parsley (stalks and all), mint leaves and orange zest and whizz again until finely chopped. If you don’t have a food processor, finely chop by hand. Scrape mixture into a bowl and mix in oil and plenty of seasoning – it should hold together when pressed (you may need more oil if chopped by hand).
4. Step 4Remove lamb from oven 20min before end of cooking time. Brush the mustard over the top and sides and carefully spoon and pat on the crumb (don’t worry if some falls into the tin). Return to oven for remaining cooking time – a meat thermometer pushed into the thickest part of the meat should read about 60°C (for pink meat). Lift lamb on to a board (reserve tin), cover loosely with foil and leave to rest in a warm place for 30-45min.
5. Step 5Meanwhile, make the gravy. Spoon all but 2tbsp fat out of the tin (leaving onions/any crumb mixture in tin). Stir in flour and cook over medium hob heat for 1min. Gradually stir in wine and simmer for a few min. Stir in stock and simmer, stirring occasionally, until thickened. Strain and check seasoning. Serve alongside the lamb.