Roast Leg of Lamb In An Herb Crust (Cosciotto In Crosta D’Erbe)
1 tbs chopped fresh thyme
1 tbs chopped fresh oregano
1 tbs fresh flatleaf parsley, chopped
1 tbs chopped fresh rosemary needles
4 tbs extra virgin olive oil
2 tbs breadcrumbs
4 and 1/2 lbs (2 kg) leg of lamb
Salt and pepper
- Preheat the oven to 240ï¿½C (475ï¿½F) Gas Mark 9.
Mix together the thyme, oregano, parsley and rosemary in a bowl, add the olive oil and breadcrumbs, season with salt and pepper and mix well.
Place the lamb in a large roasting tin, spread the herb mixture over it and roast for 15 minutes.
Lower the oven temperature to 180ï¿½C (350ï¿½F) Gas Mark 4, add 1/4 pint (150 ml) warm water to the roasting tin and roast for a further 15 minutes.
Remove the lamb from the roasting tin, cover with foil and leave to stand for 10 minutes.
Carve the meat and place on a warm serving dish.
For a side dish, halve and seed some tomatoes, fill with breadcrumbs and chopped oregano, drizzle with olive oil, season with salt and pepper and bake for 15 minutes. Serves 6.