Ingredients:
3 pounds russet potatoes, peeled and cut into 3/4-inch-thick slices
1 1/2 cups chicken broth
Upper thigh half (3 to 3 1/2 pounds) of 1 leg of lamb, trimmed of fat
Seasoning Paste (recipe follows)
Salt and freshly ground pepper
How to Prepare:
Arrange potatoes over bottom of a 15 x 12-inch roasting pan; pour broth into pan, then set lamb on potatoes. Roast in a 205*C oven for 45 minutes.
Meanwhile make Seasoning Paste.
Spread paste evenly over lamb and potatoes. Continue to roast until crust on meat is well browned and a meat thermometer inserted in thickest part of lamb at bone register 60*C for medium-rare, about 25 more minutes. Transfer lamb and potatoes to a platter; pour any pan juices over all.
To serve, slice lamb across the grain; season lamb and potatoes to taste with salt and pepper.
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