Butterflied Leg Of Lamb With Thyme And Mustard Crust

(Liberty Leg of Lamb)


  • 1.45kg HORIZON Liberty Leg of lamb, bone removed and butterflied
  • Thyme Crust
  • 1/4 cup thyme leaves or lemon-thyme leaves
  • Zested rind and juice of 1 lemon
  • 3 cloves of garlic, crushed
  • 1 tablespoon dijon mustard
  • 1 tablespoon seeded mustard
  • 100ml olive oil
  • 140g (2 cups) fresh breadcrumbs, made from good crusty bread
  • 1 egg, lightly beaten


  1. For Thyme Crust process all ingredients in a food processor until mixture forms a paste.
  2. Season lamb to taste and spread with thyme crust.
  3. Place lamb on a wire rack in a roasting pan and roast at 200C for 35-45 minutes for pink, or until cooked to your liking.
  4. Rest in a warm place for 15 minutes before carving.

Serve with roasted vegetables.

Serves 6