Windowsill Herb Garden Lamb and Potatoes

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 pearl onions, thawed
• 1 Tbsp. olive oil
• 2 lemons, cut into 1/4-inch slices
• Freshly ground sea salt and pepper to taste

Instructions

Preheat the oven to 350 F. Stir together herbs and garlic in small bowl. Set aside 2 tablespoons.

Remove ties or netting from lamb. Using a small sharp knife, make slits deep into lamb, spacing 1/2 inch apart. Rub the larger amount of herb mixture over surface and into center of lamb, pressing mixture into slits. Tie in 2 places with kitchen string to secure.

Place potatoes, onions, oil, lemons and reserved herb mixture in 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 and 170 F for well done), stirring vegetables every 1/2 hour.