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Crusted lamb and potatoes.

Mrs. W. Shultz, Blaine, Washington

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.

Per serving: 467 cal. (25 percent from fat); 36 g protein; 13 g fat (6 g sat.); 49 g carbo.; 349 mg sodium; 108 mg chol.

Seasoning paste. In a bowl, mash together 3 cloves garlic, minced; 1 small (1/4-lb.) onion, minced; 3 tablespoons minced parsley; 1 cup seasoned stuffing mix; 3 tablespoons butter or margarine, at room temperature; 1 tablespoon grated lemon peel; and 2 tablespoons lemon juice.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Shultz, W.
Article Type:Column
Date:Apr 1, 1993
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