Pumpkin Seed Crusted Leg of Lamb

Order a rolled and hand-tied boneless leg of lamb.
Servings 9
Prep Time


  • 3/4 cups finely chopped pepitas (raw pumpkin seeds)
  • 1/3 cup panko Japanese style bread crumbs
  • 2 tbsp snipped fresh parsley
  • 2 tbsp fresh lime juice
  • 1 tsp grated lime peel
  • 1/2 tsp Kosher Salt
  • 1/4 cup country-style Dijon mustard
  • 2 tbsp snipped fresh chives
  • 2 tbsp snipped fresh mint
  • 2 tsp Minced Garlic
  • 1 (4-5 pound) boneless leg of lamb, hand tied


  1. Combine first 6 ingredients. In small bowl, combine mustard, chives, mint and garlic; spread over entire surface of roast. Pat pumpkin seed mixture over mustard mixture. Place roast, fat side up, on rack in shallow roasting pan. Roast in a preheated 325 F oven to desired temperature on a digital thermometer.
  2. Rare: 19-21 Minutes/pound. Take out of oven at 130 F. || Medium Rare: 21-23 Minuts/pound. Take out of oven at 140 F. || Medium: 23-25 Minutes/pound. Take out of oven at 150 F.
  3. To Serve: Remove from oven; tent with foil and let stand about 15 minutes before carving. The internal temperature will rise about 5 F. Carefully remove string before carving.
  4. Tip: Serve roasted leg of lamb with Gundlach Bundschu, a full-flavored Merlot.