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
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.