1.5 kg leg of lamb
2 thyme twigs
6-8 garlic cloves
2 rosemary twigs
4 tblsp olive oil
1 Kg potatoes
6 small onions
6 small tomatoes
1/2 lt white wine
Remove the bone and replace it with the thyme twigs.
Clean the garlic cloves and stuff them into the meat. (Cut small incisions and hide the garlic with some rosemary inside. Press with a finger, so the garlic stays inside)
Heat the oil in a pan or a covered frying pot. Stir-fry the meat. Let it roast about 30 minutes on the medium level of the oven. From time to time add some gravy to prevent overdrying.
In the meantime clean potatoes, tomatoes and onions. Cut them in quarters and distribute the pieces evenly around the meat. Then add gravy.
Add the rest of the thyme and rosemary and deglaze with white wine.
Let everything roast for about one hour, turning meat and vegetables form time to time.
Remove the meat from the pot and wrap in foil. Let it rest before cutting.
Arrange the vegetables and the sauce on a plate and topple with the meat.