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 covers 46% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 690 calories, 68g of protein, and 16g of fat per serving. This recipe serves 6. A mixture of onions, rosemary, ground pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.