- Preheat oven to 400˚F. In a medium bowl, stir together panko breadcrumbs, garlic, parsley, rosemary, salt, and pepper.
- Rub leg of lamb with olive oil and pack on panko mixture on all sides. Place the leg of lamb, fat side up on an elevated roasting dish – a roasting rack or similar so it isn’t resting directly on a baking sheet.
- Roast the leg of lamb at 400˚F for 30 minutes, then reduce the heat down to 350˚F and continue to roast for 15-20 minutes per pound. For a 6 pound leg of lamb, I would start checking the temperature after an hour and 45 minutes. The leg of lamb is done when it reaches 135-140˚F in the thickest portion of the leg. That will end up being a medium-medium rare lamb with the edges being cooked slightly more.
- Remove the leg of lamb and let rest for 10 minutes before slicing and serving.
The leg of lamb is great with hearty sides like mashed potatoes, roasted vegetables, or rice pilaf. Leftovers (which you will almost certainly have) are great in sandwich form, sliced thin, with arugula and mustard.
Leftovers will keep for up to a week in the fridge and keep better if you store the leg of lamb unsliced.