| 6 x cloves garlic | | 1 kg baking potatoes | | salt and freshly ground pepper | | fresh thyme | | 2 x onions, thinly sliced | | 23 cup dry white wine | | 1 lrg leg of lamb, unboned |
| | Preheat the oven to 220 c. | | Arrange the sliced potatoes over the base of a large baking dish then top with salt and pepper to taste, some thyme leaves and some of the minced garlic . | | Place the onions on top of the potato mixture then pour the white wine over. | | Trim as much fat as you wish from the lamb then place the lamb over the vegetables, or alternatively, place the lamb on a rack which sits over the vegetables. (This allows the delicious lamb juices to drip into the vegetables to flavour them as they cook). | | Place the lamb and vegetable structure in the oven and roast for 1 1/2 hours until the lamb is cooked medium and the vegetables are golden and soft. | | Remove the lamb from the oven and cover with foil while allowing to rest for 10 minutes then carve and serve with the potato mixture. |
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