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 (recipe follows)
Salt and freshly ground pepper
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.
Meanwhile make Seasoning Paste.
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* 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.
To serve, slice lamb across the grain;
season lamb and potatoes to taste with salt and pepper.
Makes 6 servings.
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.
In a small bowl, mash all ingredients
together to form a thick paste.
