A savory crust of garlic, lemon and stuffing mix makes this half-leg of lamb special. Roasted atop a bed of sliced potatoes, it's perfect for a small dinner party.

Crusted Lamb and Potatoes

3 pounds russet potatoes, peeled and cut into 3/4-inch-thick slices

1 1/2 cups chicken broth

Upper thigh half (3 to 3 1/2 pounds) of 1 leg of lamb, trimmed of fat

 

Seasoning Paste:

3 garlic cloves, finely minced

1 small onion, finely minced

3 tablespoons minced parsley

1 cup seasoned stuffing mix

3 tablespoons butter, softened

1 tablespoon grated lemon peel

2 tablespoons lemon juice.

 

Salt and freshly ground pepper

1. Arrange potatoes over bottom of a 15 x 12-inch roasting pan; pour broth into pan, then set lamb on potatoes. Roast in a 400°F (205°C) oven for 45 minutes.
2. For Seasoning Paste In a small bowl, mash all ingredients together to form a thick paste.
3. Spread paste evenly over lamb and potatoes. Continue to roast until crust on meat is well browned and a meat thermometer inserted in thickest part of lamb at bone register 140°F to 145°F (60°C) for medium-rare, about 25 more minutes. Transfer lamb and potatoes to a platter; pour any pan juices over all.
4. To serve, slice lamb across the grain; season lamb and potatoes to taste with salt and pepper.

Makes 6 servings.