Crusty Roast Leg Of Lamb

• 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

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 325u0b0 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 thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
3. Remove vegetables and apple and keep warm. Let roast stand for 10-15 minutes before slicing.

lamb, bread crumbs, butter, herbes, salt, onion, chicken broth, potatoes, apple

Taken from www.tasteofhome.com/recipes/crusty-roast-leg-of-lamb/ (may not work)