Herb-encrusted Leg of Lamb

Savory herbs and breadcrumbs form a delicious crust on this leg of lamb, which makes a beautiful centerpiece for a special dinner. (Source: Glendale Shepherd)

Glendale Shepherd

Glendale Shepherd

  • 1 bone-in leg of lamb, 5 to 6 lb.  
  • Salt and freshly ground pepper, to taste 
  • 2 cups dry bread crumbs 
  • 4 garlic cloves, minced 
  • 1/4 cup chopped fresh parsley 
  • 1 Tbs. chopped fresh thyme 
  • 1 Tbs. chopped fresh rosemary 
  • 1/4 cup olive oil 
  • 1/4 cup Dijon mustard 



Pat the lamb roast dry. Season with plenty of salt and pepper. Let stand at room temperature for 1 hour. 

Preheat an oven to 400ºF. 

Stir together the bread crumbs, garlic, parsley, rosemary, thyme, olive oil, salt and pepper. Cover the lamb on all sides with the mustard. Press the bread crumb mixture onto the underside of the lamb. Place the lamb, fat side up, on a rack in a large roasting pan. Pack the remaining bread crumb mixture on the top and sides of the lamb. 

Transfer the pan to the oven and roast for 30 minutes at 400ºF. Reduce temperature to 350ºF. Continue roasting until a thermometer inserted into the thickest part of the meat, away from the bone, registers 130ºF for medium-rare. 

Transfer the lamb to a carving board, and cover loosely with aluminum foil. Let rest for 20 minutes. Carve lamb into thin slices and serve immediately. Serves 8

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Chargrilled Oysters


also adapted from Closet Cooking and Hama Hama Co.


  • 1 stick butter, room temperature or melted
  • 2 cloves garlic, grated
  • 2 Tbsp lemon juice (about 1/2 lemon)
  • 1 tsp Worcestershire sauce
  • 1/4 C pecorino romano or parmigiano reggiano (parmesan), grated
  • salt, pepper and cayenne to taste
  • 1 Tbsp parsley, chopped
  • 12 oysters on the half shell (we recommend Hama Hama Block B's)
  • 1/2 C pecorino romano or parmigiano reggiano (parmesan), grated
  • 2 Tbsp parsley, chopped


Mix the butter, garlic, lemon juice, Worcestershire sauce, cheese, salt, pepper, cayenne and parsley and set aside.

Place the oysters on a preheated 350F grill, let cook until the juice start to bubble, spoon in about 1 Tbsp of the butter mixture onto each oyster, sprinkle on the cheese and cook until the cheese is golden brown.

Sprinkle on the parsley and serve immediately with extra butter, lemon wedges, hot sauce and bread.

Note: If it's too cold to head outside and use the grill, broil them in your oven. Place the oysters on a baking sheet, spoon in a tablespoon of the butter mixture into each oyster, top with the cheese and bake in a preheated 400F oven until the juices start to bubble, about 5 minutes, turn the oven up to broil and broil until the cheese is golden brown, about 2-3 minutes.

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