one 6-pound leg of lamb
1/4 cup olive oil
6 garlic cloves, 2 cut in slivers, 4 chopped
1 Tbsp chopped fresh rosemary
2 Tbsp chopped fresh thyme
salt and pepper
12 medium potatoes (about 3 pounds), peeled, thinly sliced
3 Tbsp butter, diced
Preheat oven to 425 degrees.
Rub lamb with oil. Make deep gashes in the meat and poke garlic slivers into the gashes. Sprinkle the meat with the herbs, salt and pepper.
Layer potato slices in a large buttered roasting pan that is longer than the leg of lamb. Sprinkle the layers with salt, pepper, the chopped garlic and the butter. Set on bottom rack of oven.
Place lamb on another oven rack directly over the pan so drippings will fall on potatoes.
Roast for 90 minutes, or until lamb is desired degree of doneness, reducing heat slightly if potatoes browns too quickly. Stir potatoes once or twice during roasting.
To serve, carve meat and place on top of potatoes.
Serves 8.
