0 recipes from contoocook and beyond


l 6to7 lb. bone in leg of lamb trimmed of fat
3 large garlic cloves thinly sliced
4 tbsps. olive oil
l tbsps. minced fresh thyme or l-l/2 tsp. dried
l tsp. dried savory
3/4 tsp. dried rosemary
l tsp. salt
3/4 tsp. pepper
3-l/2 lbs. russet potatoes unpeeled cut into l/4″ thick rounds
2-l/2 lbs. onions thinly sliced (about 8cups)
l-3/4 cups beef stock or canned beef broth
Heat oven 400. using small sharp knife cut l” deep, l/2″ long slits all over lamb. Insert garlic slices into slits. Rub oil all over lamb. Mix spices and s&p 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 veggies). Bring to boil. Reduce heat cover and simmer until taters are halfway tender about l0mins. Transfer tater mix to prepared pan; spread evenly in pan. Sprinkle with s&0. Bake l0 mins. Reduce oven to 375. Place lamb in roasting pan atop of potato mix. Roast until thermometer inserted into thickest part of lamb registers l30 for med-rare, about l hr. 50 mins. Remove from oven. Tent with foil and let stand l5 mins. Thinly slice lamb. Arrange lamb on large platter. Surround with potato mixture and anyjuices from pan and serve. Serves 6 to 8 Bon Appetit May l999

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