Roast Leg Of Lamb With Potatoes And Onions Recipe

Ingredients

7 lb bone-in leg of lamb, excess fat trimmed

3 large garlic cloves, thinly sliced

1 tbsp extra-virgin olive oil

1 ½ tsp fresh thyme, minced dried

2 tsp fresh savory , minced dried

1 tsp fresh rosemary, minced dried

1 tsp salt

¾ tsp ground black pepper

3 1½ lb russet potatoes, unpeeled,

2 ½ lb onions, thinly sliced

1 ¾ cup beef stock, canned, or beef broth

Preheat oven to 400 degrees.

Using a small sharp knife, cut 1-inch-deep, ½-inch-long slits all over the lamb.

Insert garlic slices into the slits.

Rub oil all over the lamb. Set aside temporarily.

Mix thyme, savory, rosemary, salt and pepper in small bowl.

Rub herb mixture all over lamb. Set aside.

Generously butter large roasting pan.

Combine potatoes, onions, and stock in a large pot. Bring to boil.

Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes.

Transfer potato mixture to prepared pan; spread evenly in pan.

Sprinkle with salt and pepper. Bake 10 minutes.

Reduce oven temperature to 375°. Place lamb in roasting pan atop potato mixture.

Roast until thermometer inserted into the thickest part of lamb registers 130° for medium-rare, for about 1 hour 50 minutes.

Remove from the oven.

Tent with foil and let stand 15 minutes.

Thinly slice the lamb and arrange it on a large platter.

Surround with potato mixture and any juices from pan and serve.