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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
  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. Meanwhile make Seasoning 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* 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.

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.
  1. In a small bowl, mash all ingredients together to form a thick paste.

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