Herb Encrusted Leg of Lamb

Ingredients:

• 1 5-6 lb butterflied leg of lamb (can be done bone in as well)
• 1/2 cup Almond Flour
• 6 Tbsp Unsalted Butter
• 6 Tbsp chopped parsley
• 3 tbsp thyme leaves
• 3 tbsp chopped rosemary
• 6 cloves garlic
• 2 tbsp lemon juice
• 1/4 cup dijon mustard
• Salt
• Fresh ground pepper

Directions:

1. Preheat the oven to 325°. In a bowl, mix the bread crumbs with the butter, garlic, parsley, thyme, rosemary and lemon juice. Season the lamb all over with salt and pepper. Rub some of the herb mixture on the underside of the lamb and set in a roasting pan, fat side up. Spread the mustard over the top of the lamb, then pat the remaining herb mixture over the top of the lamb.
2. Bake the lamb for about 2 hours, until browned on top and an instant-read thermometer inserted in the thickest part of the meat registers 138° for medium rare meat. (150 for medium)
3. Transfer the lamb to a carving board and let rest for 15 minutes. Carve into slices and serve.