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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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. 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:
1. 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.
2. 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°).
3. Remove vegetables and apple and keep warm. Let roast stand for 10-15 minutes before slicing. Yield: 10 servings.
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