Roast Leg of Lamb with Potatoes and Onions
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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 oven to 400F. Using 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 small bowl. Rub herb mixture all over lamb. Set aside.

Generously butter large roasting pan. Combine potatoes, onions and
stock in 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 prepared pan; spread
evenly in pan. Sprinkle with salt and pepper. Bake 10 minutes. Reduce
oven temperature to 375F. Place lamb in roasting pan atop potato
mixture. Roast until thermometer inserted into thickest part of lamb
registers 130F. for medium-rare, about 1 hour 50 minutes. Remove from
oven. Tent with foil and let stand 15 minutes.

Thinly slice lamb. Arrange lamb on large platter. Surround with
potato mixture and any juices from pan and serve.






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