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Crusty Roast Leg of Lamb Recipe

Photo by: Taste of Home

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For Easter dinner, St. Patrick's Day or another spring occasion, this tender and flavorful lamb roast is a wonderful entree. Potatoes and apples cooked with the meat add to its home-style appeal.

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10 Servings
Prep: 20 min. Bake: 2 hours + standing

Ingredients

1 boneless leg of lamb (4 to 5 pounds)
1 cup soft bread crumbs (about 2 slices)
2 tablespoons butter, melted
1/2 teaspoon herbes de Provence
Dash salt and pepper
1 large onion, finely chopped
1 can (14-1/2 ounces) chicken broth
2-1/2 pounds medium potatoes, peeled and cut into wedges
1 large tart apple, sliced

Directions

Place leg of lamb on a rack in a roasting pan. In a small bowl, combine the bread crumbs, butter and seasonings; spread over meat. Place onion in pan; pour broth over onion. Bake, uncovered, at 325° for 1 hour.
Add potatoes; bake 30 minutes longer. Add apple; bake 30 minutes longer or until potatoes are tender and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Remove vegetables and apple and keep warm. Let roast stand for 10-15 minutes before slicing. Yield: 10 servings.

Nutrition Facts: 1 serving (1 each) equals 349 calories, 13 g fat (6 g saturated fat), 116 mg cholesterol, 316 mg sodium, 21 g carbohydrate, 2 g fiber, 36 g protein.

Crusty Roast Leg of Lamb published in Taste of Home February/March 2007, p33

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