Roasted Leg of Lamb with Rosemary

From My Carolina Kitchen

1 boneless leg of lamb, about 6 to 7 pounds

5 cloves of garlic, peeled and sliced into very thin slivers

2 pounds of baking potatoes, peeled and very thinly sliced

5 medium tomatoes, thinly sliced

2 large yellow onions, thinly sliced

Kosher salt and freshly ground black pepper

1 T chopped fresh thyme

2/3 cup dry white wine

¼ cup extra virgin olive oil

1 tablespoon chopped fresh rosemary

Preheat the oven to 400F. Arrange the vegetables as follows: first a layer of the potatoes, then the onions, followed by the tomatoes. Season each layer with one third of the garlic and thyme plus some salt and pepper. Pour the wine over the vegetables, followed by the olive oil.

Trim the leg of lamb if it’s fatty. Season liberally with salt and pepper and sprinkle with the fresh chopped rosemary. Place a rack over the vegetables to hold the lamb. Roast, uncovered, for about an hour and fifteen minutes, turning the lamb every 15 minutes and basting it with some of the liquid underneath. For rare to medium rare, remove the lamb from the oven when it reaches 125 degrees for rare and 130 for medium rare. Tent the lamb with foil and let it sit for 15 to 20 minutes to rest. Slice and serve alongside the vegetables.

Adapted from Bistro Cooking by Patricia Wells – serves 8 to 10