1 leg of lamb (about 2kg)
2 large garlic cloves, cut into slivers
1 lemon, sliced
4 large potatoes, peeled, thinly sliced
3 sweet potatoes, peeled, sliced
2 large onions, thinly sliced
8 sprigs thyme, leaves picked
500ml chicken stock
40g macro organic salted butter, diced
steamed green beans, to serve
gravy, to serve (optional)
Preheat oven to 200°c. Using a small, sharp knife, make incisions in the lamb and push a sliver of garlic into each. Rub with a little oil and season. Top with lemon slices.
Layer potato, sweet potato and onion in a large roasting pan, seasoning each layer with thyme leaves, salt and pepper, and finishing with potato. Pour over stock and press down lightly. Dot with butter. Place on a low shelf in oven.
Place lamb directly on oven rack above the roasting pan. Roast for 1½ hours or until vegetables are tender and golden.
Remove lamb from the oven, then transfer to a plate and cover loosely with foil. Set aside for 15 minutes to rest.
Slice the lamb and serve with the roasted vegetables, steamed green beans and gravy, if using.
tips:Cooking the lamb on the oven rack allows the heat to circulate more evenly and the juices to drip onto the vegies cooking below.