Crusted Lamb and Potatoes
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.
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
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
- 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.
- For Seasoning Paste In a small bowl, mash all ingredients together to form a thick 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°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.
- To serve, slice lamb across the grain; season lamb and potatoes to taste with salt and pepper.
Makes 6 servings.