Leg of Lamb
6 TO 8 SERVINGS
- 1 6- to 7-pound bone-in leg of lamb, excess fat trimmed
- 3 large garlic cloves, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
- 2 teaspoons minced fresh savory or 1 teaspoon dried
- 1 teaspoon minced fresh rosemary or 3/4 teaspoon dried
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 3 1/2 pounds russet potatoes, unpeeled, cut into 1/4-inch-thick rounds
- 2 1/2 pounds onions, thinly sliced (about 8 cups)
- 1 3/4 cups beef stock or canned beef broth
- Preheat the oven to 400°F.
- Using a small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb. Insert garlic slices into slits.
- Rub oil all over lamb.
- Mix thyme, savory, rosemary, salt and pepper in a small bowl. Rub herb mixture all over lamb. Set aside
- Generously butter a large roasting pan.
- Combine potatoes, onions and stock in a large pot (stock will not cover vegetables).
- Bring to boil. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes.
- Transfer potato mixture to the prepared pan; spread evenly in pan.
- Sprinkle it with salt and pepper. Bake for 10 minutes.
- Reduce oven temperature to 375°F.
- Place lamb in a roasting pan atop potato mixture.
- Roast until the thermometer inserted into the thickest part of the lamb registers 130°F for medium-rare, about 1 hour 50 minutes.
- Remove from the oven. Tent with foil and let stand for 15 minutes.
- Thinly slice lamb. Arrange lamb on a large platter. Surround with potato mixture and any juices from pan and serve