Half a leg of lamb is ideal for a quick, small dinner; it cooks faster than the whole leg.
upper thigh half (3 to 3 1/2 lb.) of 1 leg of lamb
3 pounds russet potatoes, peeled and sliced 3/4-inch thick
1 1/2 cups regular-strength chicken broth
seasoning paste (recipe follows)
salt and pepper
Trim and discard surface fat from lamb. Cover bottom of a 12 by 15-inch roasting pan with potato slices; add broth and set lamb on potatoes.
Roast, uncovered, in a 400 degrees oven for 45 minutes. Spread paste evenly over lamb and potatoes. Continue roasting until crust on meat is well browned and until a thermometer inserted in thickest part of lamb at bone registers 145 degrees for medium-rare, about 25 minutes longer.
Transfer lamb, potatoes, and any juices to a platter. Season portions to taste with salt and pepper.
Serves 6.
Seasoning Paste
3 cloves garlic
1 small onion, minced
3 Tbsp minced parsley
1 cup seasoned stuffing mix
3 Tbsp butter or margarine, room temperature
In a bowl, mash together garlic, onion, minced parsley, seasoned stuffing mix and butter or margarine.
