Roast Leg of Lamb with Potatoes and Onions

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

1. 01Preheat 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.
2. 02Generously 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.

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