** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. 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.
3. Place the onions on top of the potato mixture then pour the white wine over.
4. 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.
5. (This allows the delicious lamb juices to drip into the vegetables to flavor them as they cook).
6. 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.
7. 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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Dietary Notes:
This recipe is low-sodium with 22.13mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Potato, Sulfites, Garlic, Beef, Onion allergies.
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