Roasted Easter Lamb with Herb Crust

Ingredients

• 1 leg of lamb (2 kg / 4.4 lbs) 1 leg of lamb (2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of fresh rosemary, leaves removed and finely chopped 2 sprigs of fresh rosemary, leaves removed and finely chopped
• 2 sprigs of fresh thyme, leaves removed 2 sprigs of fresh thyme, leaves removed
• 4 tablespoons olive oil 4 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 1g)
• Protein: 36g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, and olive oil.
3. 3.
   Season the leg of lamb with salt and pepper, then rub the garlic and herb mixture all over the lamb.
4. 4.
   Place the lamb on a roasting rack in a roasting pan and roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare.
5. 5.
   In a separate bowl, mix the breadcrumbs, chopped parsley, and lemon zest to make the herb crust.
6. 6.
   Remove the lamb from the oven and increase the temperature to 220°C (425°F).
7. 7.
   Press the herb crust mixture onto the top of the lamb, covering it evenly.
8. 8.
   Return the lamb to the oven and roast for an additional 15-20 minutes, or until the herb crust is golden brown and crispy.
9. 9.
   Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
10. 10.
    Carve the lamb into slices and serve hot.

Treat your ingredients with care...

• Breadcrumbs — For a gluten-free version, use gluten-free breadcrumbs or substitute with almond flour.
• Leg of lamb — Make sure to trim any excess fat from the leg of lamb before marinating and roasting.

Tips & Tricks

• For a more intense flavor, marinate the lamb overnight in the garlic and herb mixture.
• Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
• Serve the lamb with roasted potatoes and steamed vegetables for a complete meal.
• Leftover lamb can be used in sandwiches or salads the next day.
• If you prefer a milder herb flavor, reduce the amount of garlic and herbs in the marinade.

Serving advice

Serve the Roasted Easter Lamb with Herb Crust as the centerpiece of your Easter feast. Slice the lamb and arrange it on a platter, garnished with fresh herbs such as rosemary and thyme. Serve with roasted potatoes, steamed vegetables, and a side of mint sauce for a traditional Norwegian touch.

Presentation advice

To present the Roasted Easter Lamb with Herb Crust beautifully, place the sliced lamb on a large serving platter. Arrange the roasted potatoes and steamed vegetables around the lamb, creating an attractive and colorful display. Garnish with sprigs of fresh herbs for an added touch of elegance.