John Myers
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Leg of Lamb with Herb Crust
The perfect leg of lamb with herb crust recipe with a picture and simple step-by-step instructions.
For the leg of lamb
- 1,7 kg Leg of lamb on the bone
- 1 piece Red pepper
- 10 piece Cocktail tomatoes
- 2 piece Charlotte
- 2 piece Carrots
- 2 Branches Fresh thyme
- 2 Branches Rosemary fresh
- 200 ml Red wine
- 0,5 Glass Lamb stock
- 2 piece Bay leaf
- Salt, pepper, paprika
For the herb crust
- 25 g Rosemary, thyme
- 50 g Cashew nuts
- 150 g Goat cream cheese
- 50 g Grated cheese
- 1 piece Organic egg yolks
- Black pepper from the mill
- White bread crumbs
Oven baked vegetables
- 2 piece Zuccinis
- 2 piece Red pepper
- 1 pack Mushrooms brown
- 10 piece Small potatoes
- Olive oil, sea salt
- Thyme, rosemary
- Prepare leg of lamb, remove fat and tendons if necessary. Chop the vegetables, halve the tomatoes. Then preheat the oven to 150 degrees. Fry the lamb vigorously in hot oil in an ovenproof casserole, then take it out of the pot. Sear the vegetables (without tomatoes) in the pot, then deglaze with a little red wine, reduce and add red wine again, reduce and then pour in the stock, add the spices and tomatoes at the end. Turn off the heat. Place the leg of lamb in the pot and season with salt and pepper. Then insert a roasting thermometer, seal the pot tightly and place it in the oven on the lower rail.
- I left the meat in the oven up to a core temperature of 77 degrees, about 1.5 hours.
- In the meantime, prepare the crust. To do this, chop the herbs, chop the nuts and mix all the ingredients in a bowl and stir in enough breadcrumbs until the mixture is spreadable. Then spread out on cling film and cover with a second film, put in the refrigerator for about 1 hour.
- Then cut the zuccinis into thick slices, the peppers into pieces, the mushrooms and the potatoes into wedges for the oven vegetables. Line two trays with baking paper, place the potatoes and peppers on one and the remaining vegetables on the other. Sprinkle everything with the chopped herbs and sea salt and drizzle with olive oil, mix everything with your hands.
- When the lamb has reached temperature, take the pan out of the oven, or a little earlier.
- Now push in the tray with the potatoes, cook at 200 degrees for about 15 minutes. In the meantime, place the crust on the roast and press down a little. Then set the oven to 180 degrees and add the tray with the zucchini and mushrooms. After 5 minutes, place the vegetables on the tray with the potatoes and keep them warm on the lower shelf in the oven. At the same time, place the roast lamb with the crust on the free tray and slide it in, directly under the grill. Heat for approx. 10 minutes, then turn off the top / bottom heat and just switch on the grill above and grill for 5 minutes until the crust is lightly browned.
- Remove the twigs and bay leaves from the sauce, mix everything up and season with a little salt.
- The lamb is tender and tastes very good with the sauce and herb crust.
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