You need a roaster with a tightly fitting lid. A heavy glass lid is well suited. If the roaster has a non-stick coating, there is no need for bacon rind.
If necessary, line the roaster with the bacon rind on the bottom, on which you layer the potato slices or potato wedges seasoned with salt and pepper. Young potatoes can also be used with their peel on.
Make a kind of paste from olive oil, rosemary, thyme, salt, pepper and the garlic cloves and rub it generously on the leg of lamb, possibly 2 hours beforehand.
Put the seasoned leg of lamb on the potatoes in the roaster and close it with a tightly fitting lid.
Cook in the preheated oven at approx. 180 ° C on the middle level for about 2 hours.
The potatoes soak up the meat juice and, like the meat, are steamed.
Important: do not open the lid under any circumstances, the steam would escape and the cooking process would be interrupted.
I`ve made this recipe 20 times, the meat was always tender as butter, it doesn`t burn!
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