If you're thinking 'Lamb' for Easter….

This is not only delicious – it's impressive and easy – made in one roasting pan. I used a shoulder of lamb, which is a bit smaller and less expensive than a traditional leg.

I start the lamb in a hot oven to get it browned (and the top layer of potatoes crispy) and finish in a slow oven to keep the meat juicy.

For any roast, a meat thermometer is
invaluable. If possible, get the kind that has a probe into the meat
with the display staying outside the oven. That way you don't have to
open the oven to check. The potatoes take on the wonderful flavor of
the meat and cook down to a luscious creaminess.

Roast Leg (or Shoulder) of Lamb on a Bed of Potatoes      This serves 6.
  
1 leg or shoulder of lamb, about 4 lbs       1815gr, 64oz, lean, well-trimmed
6 medium potatoes           900gr, 32oz
2 large onions           350gr, 12.4oz
2 cups chicken stock           450gr, 16oz
1/2 dried tsp rosemary
1/2 dried tsp thyme
1/2 dried tsp oregano
1/2 dried tsp garlic powder
1 tbs olive oil           13.5gr, .48oz

Thinly slice the potatoes and onions. Put them in a large saucepan, add chicken stock and bring to a boil over medium-high heat – stirring so they don't stick. Pour the potatoes, onions and stock into a baking dish large enough to hold them and the lamb easily; I use my 10 X 14 inch (25 X 35cm) oval ceramic baking dish. Smooth the potatoes/onions out, cover with foil and bake at 400F (190C) for 10 minutes.
Mix the herbs and garlic. Rub the oil on the lamb and sprinkle with the herbs. Remove potatoes from oven. Remove foil and put the lamb on top of the potatoes. Return to oven, uncovered, and roast for another 30 minutes. Turn oven down to 300F (150C) and roast for another 12 – 15 minutes per pound. Lamb should be 125 – 135F (52 – 57C) Do not overcook or it tends to be dry. Remove lamb from potatoes. Cover potatoes tightly and lamb loosely. Let rest for 10 minutes before carving. Serve all from the baking dish.

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Entire Recipe / per serving – 6
Calories:    5412 / 902
Total Carbohydrates:    192 / 32
   Dietary Fiber:    28 / 4.5
Total Fat:    358 / 60
Saturated Fat:    149 / 25
Cholesterol:    1302 / 217
Protein:    336 / 56
Calcium:    505 / 84
Sodium:    1927 / 321

I try to be accurate, but I do not guarantee it.  I use 'grams' as
the unit of weight; with an approximate conversion to ounces.

For more recipes check out my internet cook book:  Easy Gourmet Dinners