Summary

Ingredients

• 1 leg lamb
• 2 tablespoon olive oil
• 5 cloves garlic
• 1 tablespoon rosemary, chopped
• 2 tablespoon thyme, chopped
• 1 ½ kg potato (s)
• 50 g butter
• salt and pepper

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Instructions

1. Remove the fat from the leg of lamb, cut 3 cloves of garlic into sticks and lard the leg of lamb with them. Salt and pepper the leg and rub with the oil, rosemary and thyme.
2. Peel the potatoes and cut into slices about 4 millimeters thick. Butter a casserole dish that is bigger than the leg of lamb and spread a first layer of potato slices, season with salt, pepper and sprinkle with chopped garlic. Spread flakes of butter and do the same with the second and third layers.
3. Preheat the oven to 200 degrees and place the leg of lamb on a rack in the upper third without frying. Place the baking dish in the lower part of the oven directly under the leg of lamb. During cooking, meat juice comes out of the leg of lamb - hence the name weeping leg of lamb - and drips directly onto the potato slices, which then take on a very nice taste. The cooking time naturally depends on the size of the leg. For me it took a little more than an hour. In the meantime, loosen the potatoes, if they get too dark, turn the temperature down.
4. As soon as the leg is cooked, cut the meat into slices or pieces and spread them over the potatoes.