Printable | Taste of Home

Crusty Roast Leg of Lamb

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

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

Printed from tasteofhome.com Oct 14, 2008

-----------------------Fold------------------------

Crusty Roast Leg of Lamb cont.

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.