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Crusty Roast Leg of Lamb

 Crusty Roast Leg of Lamb
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.
10 ServingsPrep: 20 min. Bake: 2 hours + standing


  • 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.
Nutritional Facts: 1 serving (1 each) equals 349 calories, 13 g fat (6 g saturated fat), 116 mg cholesterol, 316 mg sodium,

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Crusty Roast Leg of Lamb (continued)

Nutritional Facts: 21 g carbohydrate, 2 g fiber, 36 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.