Windowsill Herb Garden Lamb and Potatoes

Serving Size: Makes 8 servings
Prep Time: 20 minutes
Cook Time: 1 1/2 hours

Ingredients

1/3 cup chopped fresh herbs (rosemary, thyme, marjoram)*
8 cloves garlic, minced
1 boneless leg of lamb (about 3 pounds)
4 pounds yukon gold potatoes, cut into 1-inch cubes
1 1/2 cups frozen, thawed pearl onions
1 tablespoon olive oil
2 lemons, cut into 1/4-inch thick slices
Salt and pepper to taste

Instructions

Preheat oven to 350°F. Stir together herbs and garlic in a small bowl; set aside 2 tablespoons. Remove ties or netting from lamb. Using a small sharp knife, make slits deep into the lamb spacing 1/2-inch apart. Rub the larger amount of herb mixture over the surface and into the center of the lamb, pressing mixture into the slits. Tie in 2 places with kitchen string to secure. Place potatoes, onions, oil, lemons and reserved herb mixture in a large roasting pan with shallow sides and toss well to coat. Nestle lamb into the center and season with salt and pepper. Cook for about 1 1/2 hours or until lamb is cooked to your liking (145°F for medium rare, 160°F for medium), stirring vegetables every 1/2 hour.

 *May be substituted with 2 teaspoons each dried rosemary, thyme and marjoram.