Herb Crusted Smoked Leg of Lamb | Chef Dr. Mike

Ingredients

• Leg of Lamb (6-8 pounds, bone-in)
• ~15 to 20 cloves of garlic, halve large cloves
• ¼ cup Dijon mustard
• 1 sprig rosemary, leaves only
• ½ cup mixed fresh herbs (recommended: thyme, oregano, dill)
• 1 tablespoons salt
• ½ tablespoon fresh ground black pepper
• 1 Tbs Dijon mustard
• Several garlic cloves
• Olive oil
• 1 cup breadcrumbs (Panko recommended)
• ½ cup grated Parmesan cheese
• 1 Tbs salt
• ½ Tbs fresh ground black pepper
• ¾ cup fresh herbs (basil, oregano, thyme, parsley, etc.)
• 1 shallot, thinly sliced
• 2 Tbs olive oil
• 1 garlic clove, lightly crushed
• 1 sprig fresh rosemary
• ¼ cup balsamic vinegar
• 400 ml red wine
• 1.5 oz lamb or veal demi-glace
• 200 ml beef or dark chicken stock (may use water)
• 1 Tbs butter