Roast Leg of Lamb with Herb Crust

• 3 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/4 tsp salt
• 2 tsp lemon juice
• 1 3 lb boneless leg of lamb; trimmed of visible fat, rolled and tied
• 1/2 cup fine dry plain bread crumbs: for Passover, substitute 1/4 cup crumbled matzo bread and 1/4 cup matzo meal
• 1/4 cup minced fresh parsley
• 1/3 cup water
• 1 tbsp olive oil

In a small bowl, stir together garlic, rosemary, thyme, pepper and salt. Rub lemon juice into lamb. Spread garlic mixture over lamb. Cover and refrigerate for 3-4 hours. Preheat oven to 300 degrees. Coat a roasting rack with nonstick spray and place in a roasting pan. Place lamb on rack and roast for 1 hour. In a small bowl, stir together bread crumbs and parsley. Add water and oil to make a paste. Using the back of a large spoon, spread paste over lamb. Bake for 55-70 minutes, or until a meat thermometer registers 145 degrees for medium rare to 160 degrees for medium.

Most delicious meat I have ever put in my mouth.