Roast Lamb

Preparation:

Preparation: Obtain from one or two sandwiches (preferably from the day before) two good handfuls of breadcrumbs which you will crumble well. Add it to the aromatic herbs that you will have chopped very finely, salt, season with a good grind of pepper and add two tablespoons of extra-virgin olive oil. Stir again so that the ingredients are well blended. Tie the meat with kitchen twine. For best results, have the butcher prepare the roast, choosing the meat from the boned leg or the boneless loin. Distribute the herb bread evenly (with your hands) over the roast, pressing well so that it adheres to the surface. Transfer it to a non-stick pan with a little oil. Cover with baking paper. Meanwhile, heat the oven to 180 degrees. Bake the roast for 30-40 minutes (depending on the type of cooking you prefer). Take it out of the oven, let it cool for a few minutes, then serve it in thick slices accompanying it with a seasonal side dish.