1 (5-6 lb.) leg of lamb
Salt and pepper
4 c. bread crumbs
1 tsp. thyme
3/4 c. butter, melted
2 cloves garlic, crushed
3 tbsp. lemon juice
1 c. fresh parsley, finely chopped
Fresh parsley sprigs

(Ask butcher to trim fat and peel the thin outer covering from the lamb leg.)

Rub the lamb with garlic and season with salt and pepper. Sprinkle with lemon juice. Combine bread crumbs, parsley and thyme with melted butter and set aside until 30 minutes before roast is done.

Roast the lamb leg uncovered at 325 degrees, allowing 30 minutes per pound for medium, 34 minutes per pound for well done. Remove the roast from the oven about 30 minutes before it is done and press the parsley-crumb mixture firmly on the top and sides, covering it completely.

Return the roast to the oven to complete roasting for 30 minutes or longer (until coating turns golden). Garnish with parsley sprigs. Serves 6-8.