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Crusty Roast Leg of Lamb
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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 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.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |