How to Make the Best Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust
Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to making the best Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust.
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Julia’s face before she realized Bridgette was joking. 😂
Ohhhhh Yeahhhhhh LOL
My favorite meat! I LOVE the gamey flavor!Just simple salt and pepper. I wish I could afford to eat it but once a yr.
💰💰💰🐑💰💰💰
Looks amazing. Can't believe you only have roast lamb once a year. I'm Australian and we eat WAYYYY more roast lamb than you guys do. Aussies love their roast lamb!
Sacrilege cheese on lamb
WHAT HAPPENED TO HER LIPS?
Actually, this is the way I cook the rack for decades. I never attempted to make the leg because of the gaminess but think I'll give it a try. Thanks
This recipe is a masterpiece. Really enjoyed the results.
But I like the gaminess
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I made this roast and it exceeded my wildest expectations. I was literally dumbfounded by the outcome – the appearance, the taste, the reaction of all the guests at my Easter dinner table. One of the most practical aspects of the video instructions, which I really appreciated, was rolling the lamb up into an elongated loaf. This resulted in my being able to cut the roast into 16 nearly uniform round slices.
Sorry but I found the cook time at least 15 minutes shy of a serviceable doneness, I cooked two butterflied leg of lamb recipes for a crowd this Easter, yours and another that specified 1 1/2 to 1 3/4 hours at 350 degrees ( internal temp 135-140). People just didn’t like the extra chewy nature of the more rare meat that you recommend. It’s just not like prime rib.
I am a lamb girl and might have to try this. I usually marinade my lamb in EVOO, red wine, herbs Provençal, garlic, a little Dijon. My friends love to come over for lamb roast! That looks very yummy!
Need to add some fresh minced garlic too
OMG. Lamb is my favorite cooked Rare but I can do medium rare like you have here. I just can't afford it most of the time. If I could afford lamb is eat it every damn day. I love beef bison(when I can afford just a pound of bison) goat venison but lamb is my absolute favorite meat!!!
Help! Can someone give me tips on sauce/ gravy to serve with this recipe ( does it need it even ) and can I roast beautiful carrots and mini-potatoes with the lamb? I thought rubbing them in juices of pan and then roast with the lamb…
Good explanation of removing fat which imparts gamey flavor because of low smoke point. But why leave on some fat?
Watching you guys for more than 15 years. Still keep doing amazing job in a good old fashion American way! Bravo guys!!!!!!!!!!
you guys are awesome! will have to try this!
i think you ladies are just fab – keep posting please
Tiger, lions, and other raw meat lovers would loove this recipe!
How long should it be cooked for medium to well done ?
Why don’t they wash the meat?
Fire!
This is why I love these ladies, You are the Gems, yall are honest and true when we need you. Yes, I will sear my lamb Before entering the oven.
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Beautifully done!!!?? Its been hacked to pieces. Lamb tastes gamie ? Not it doesn't and you never remove the fat from a leg of lamb, that's all the flavour.
Everyone complains if I try to make lamb. This recipe was a hit! Whole family liked it.
Love this recipe ! 👍🏻
Very very good
This has gotten way better without kimball he was condescending
Don't suppose anyone knows if this would work without the cheese? I'm guessing the crust would all fall off huh
Just made this. Delicious thank you so much. I found that the first oven period post browning in the skillet was perfect at 25 mins, followed by the second cook with herb crumble at 10 mins. Made for perfect medium rare and medium at the outer edges. Really lovely recipe. Thank you.
I love lamb. No need for the breading… I’m sure its good tho
The best part is the lamb sandwiches the next day with Dijon 😋
god I love Bridgette. Her humor, her insight, her understanding of recipes. Really a wonderful person to watch.
I would love to do these type of family style big red meat roasts but everyone I know to damn squeamish about seeing pink 🤦🏽♀️. I think i would do a mini one just for me.
Thank you for featuring recipes with meat. Some of us still eat it.
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This sounds like it would have a nice crunch on the outer layer
How would Sous Vide work fro the first half and with a finish in the oven?
Great job folks. Ok to go to 130 as a final temp?
HELLO!!
Why are you showing all these videos over? Don’t appreciate that.
Just stopping by to say hello
My favourite joint, stuffed with garlic , rosemary and mint. Delicious. Great recipe ladies…