Herb Crumbed Lamb LegFish & Prawn

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Ingredients

2 cups of Fogdog Gluten Free Breadcrumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1 1/2 teaspoons finely chopped fresh thyme
1/2 teaspoon ground sea salt
1/4 teaspoon black pepper
2 1/2 tablespoons good olive oil
1 lamb leg or shoulder roast, about 2kg
¼ cup olive oil
½ cup Dijon mustard
2 onions, quartered
Salt and pepper to season

Instructions

The crumb

In a medium sized bowl combine together the Fogdog GF crumbs, parsley, mint, rosemary, thyme, salt and pepper in a bowl. Let rest for a few minutes and give the crumb another toss.

Now drizzle with 2 1/2 tablespoons good olive oil and toss until combined well. Rest on your bench for a 30 minutes and use.
I rub the lamb all over with olive oil, salt, pepper and crushed garlic and cover the topside with the crumb.
Preheat the oven to 220℃.

Place the onions and rosemary into the bottom of a large heavy based ovenproof dish.

Season the lamb leg with salt and pepper. Coat with a light, even covering of mustard and place into the dish. Press the herb crumb mix on to the top of the lamb. Cover with a lid and place in the oven.

Cook for 30 minutes.

Reduce the oven temperature to 150℃ and continue to cook for 2 ½ hours.

Remove lid from the dish and cook for a final 15-30 minutes.

Remove the lamb from the oven and allow the lamb to rest for 10 minutes.

Product info

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