Crusty Roast Leg of Lamb

Taste of Home

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.

SERVINGS: 10

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 2 hours + standing

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

Directions:

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.