1½ kg leg of lamb de-boned
3 tbsp olive oil
200g dried breadcrumbs
60g Lurpak butter melted
4 sprigs fresh thyme
4 sprigs fresh oregano
1 sprig fresh rosemary
3 tbsp thyme or oregano mustard
Freshly ground pepper
Place the leg of lamb on a cutting board. Brush all over with the olive oil and season with salt and freshly ground pepper.
Over high heat, heat well a large, nonstick pan. Sear the leg of lamb on all sides until golden brown. Preheat oven to 180°C. Place the leg of lamb in a nonstick baking tin and bake in the center of the oven for 1 hour. In a bowl, stir together the dried breadcrumbs, melted butter, thyme, oregano, rosemary, salt, and freshly ground pepper.
When the timer signals that baking time has reached the 1 mark, remove lamb from oven. Leave oven on. Brush surface of lamb with the 3 tbsp oregano or thyme mustard.
Pressing gently with your hand, pack on top of the brushed mustard the herb crust. Return lamb to oven and continue baking for another 30 min.
When baked lamb is ready, remove from oven. Let stand for a while until meat has cooled off.