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Serves 6
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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