Roast Leg of Lamb with Potatoes and Onions
Roast Leg of Lamb with Potatoes and Onions might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains about 68g of protein, 16g of fat, and It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of beef broth, olive oil, thyme, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.
Preheat oven to 400°F. 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 375°F.
Place lamb in roasting pan atop potato mixture. Roast until thermometer inserted into thickest part of lamb registers 130°F. 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.