Savory Crusted Lamb
A winner for a small dinner party. Serve with a mixed green and blue cheese salad.
INGREDIENTS:
3 lbs russet potatoes, peeled and cut into 3/4-inch-thick slices
1 1/2 cups chicken broth
3 lbs leg of lamb, trimmed of fat
1 dash Salt and freshly ground pepper
3 cloves garlic, finely minced
1 small onion, finely minced
3 tbs minced parsley
1 cup seasoned stuffing mix
3 tbs butter, softened
1 tbs grated lemon peel
2 tbs lemon juice
DIRECTIONS:
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 oven for 45 minutes.
2. Meanwhile, in a small bowl, mash last 7 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 registers at least 140.
4. Transfer lamb and potatoes to a platter, pouring any pan juices over all.
Prep: 15 minutes
Cook: 120 minutes
Serves: 6