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

Crusty Roast Leg of Lamb Recipe

Read Reviews (1)
3.5 1
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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.
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.

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

Reviews for Crusty Roast Leg of Lamb(1)

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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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