Makes 5 Servings

It is a great recipe for winter time.

• 2 T softened butter
• 1 1/2 lbs. potatoes
• 1 lg. diced onion
• 1 lg. cooking apple
• 1 C fresh breadcrumbs
• 1/2 tsp. rosemary
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 1/4 C chicken stock
• 4 lbs. shoulder of lamb

• Preheat oven to 400F.
• Peel, core and slice apple. Peel potato and cut into slices of medium thickness. 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, and 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 350F 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.