Roast Leg of Lamb with Potatoes and Onions

101613
(27) Course Main Dishes

Ingredients in this Recipe

  • 1 3/4 cups beef stock or canned beef broth
  • 1 6 to 7 pound bone in leg of lamb, excess fat trimmed
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
  • 1 teaspoon minced fresh rosemary or 3/4 teaspoon dried
  • 1 teaspoon salt
  • 2 1/2 pounds onions, thinly sliced (about 8 cups)
  • 2 teaspoons minced fresh savory or 1 teaspoon dried
  • 3 1/2 pounds russet potatoes, unpeeled, cut into 1/4 inch thick rounds
  • 3 large garlic cloves, thinly sliced
  • 3/4 teaspoon ground black pepper

Recipe Preparation

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