INGREDIENTS:
1 6 to 7 pound leg of lamb
Olive oil
1/2 cup fine dry bread crumbs (gluten-free or you may omit bread crumbs entirely)
3 Tbsp finely snipped parsley
2 Tbsp butter
2 tsp finely shredded lemon peel
1 clove garlic, minced (or generous 1/2 tsp prepared minced garlic)
1 tsp salt, kosher or sea salt
1 tsp dried oregano, crushed
1 tsp dried basil, crushed
1 tsp dried rosemary, crushed
1/8 tsp ground black pepper
DIRECTIONS:
1. Have butcher bone leg of lamb, leaving shank bone intact.
2. Remove fell (thin fat covering) from surface of roast.
3. Rub inside and outside of roast with olive oil.
4. Combine bread crumbs, parsley, butter, lemon peel, garlic, salt, oregano, basil, rosemary, and pepper.
5. Mix well.
6. Spread mixture as evenly as possible over entire inside cut surface of roast.
7. Skewer roast shut. If necessary, secure with string.
8. Place roast on rack in shallow roasting pan.
9. Insert meat thermometer in thickest portion of meat.
10. Roast at 325 degrees F till meat thermometer registers 150 degrees, 2 to 2 1/2 hours.
11. Makes 12 servings.