Crusty Roast Leg of Lamb Recipe
Crusty Roast Leg of Lamb Recipe photo by Taste of Home

Crusty Roast Leg of Lamb Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES: 10 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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°).
  3. Remove vegetables and apple and keep warm. Let roast stand for 10-15 minutes before slicing. Yield: 10 servings.
Editor's Note: Look for herbes de Provence in the spice aisle.
Originally published as Crusty Roast Leg of Lamb in Taste of Home February/March 2007, p33

Nutritional 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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Crusty Roast Leg of Lamb

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MY REVIEW
Reviewed Jul. 20, 2010

"We eat a lot of lamb in our household, so I thought I would try a different recipe. The breading is pretty dry and has very little taste to it. I would prefer just salt, pepper and a little rosemary on my roast."

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