Crusty Roast Lamb
From grizzlybear 15 years agoIngredients
- 1 shoulder of lamb (4 lbs.) shopping list
- 2 T butter, softened shopping list
- 1 1/2 lbs potatoes shopping list
- 1 lg onion, diced shopping list
- 1 lg cooking apple shopping list
- 1 C fresh breadcrumbs shopping list
- 1/2 tsp. rosemary shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. pepper shopping list
- 1 1/4 C chicken stock shopping list
How to make it
- Preheat oven to 400°F.
- Peel potato and cut into slices of medium thickness. Set aside. Peel, core and slice apple. Set aside.
- Wipe the lamb and cut criss-cross slits around the top.
- Mix the breadcrumbs, rosemary, butter, salt and pepper.
- Rub the mixture onto the top of the meat, pressing down well so that it sticks.
- Fill the bottom of a roasting pan with the vegetables and apple, mixing them and seasoning well with salt and pepper.
- Put the lamb on top, then pour the stock into the pan, but not over the meat.
- Cover loosely with foil and bake for thirty minutes. Lower the heat to 350°F and cook for another 30-35 minutes.
- Take off the foil for the final half hour, to let the top get brown and crusty and to fully roast the vegetables.
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