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1
Instructions: Lay roast open flat so you can season the inside. Trim away most of the fat cap on the outside; leaving a little fat is OK. Season the meat on both sides with salt, using about 2 teaspoons, and with black pepper. Sprinkle the sliced garlic evenly over the inside, then reroll and retie the roast.
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2
Heat the olive oil in a large heavy pot or Dutch oven over moderate heat. Brown the meat well on all sides, taking care not to burn it. Browning will take about 20 minutes. Transfer the meat with tongs to a platter and pour off any fat in the pot. Return the pot to moderate heat and add the wine, rosemary and bay leaves. Bring to a simmer, then return the meat to the pot. Cover and adjust the heat to maintain a steady, gentle simmer.
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3
Bring a large pot of water to a boil over high heat. Prepare a large bowl of ice water. Add the onions to the boiling water and boil for about 1 minute. Drain and transfer immediately to the ice water to stop the cooking. When cool, drain again. Cut off the stem end of each onion and remove the papery outer skin, leaving the hairy root end intact; the skin should peel off easily. Trim the root end closely but don't cut it away; it helps hold the onion layers together.
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4
After the meat has simmered for 1 1/4 hours, uncover and baste with some of the pan juices. Add the onions, re-cover and continue simmering until the lamb and onions are tender when pierced with a knife, about 45 minutes more, basting the meat occasionally with pan juices.
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5
Transfer the meat to a cutting board to rest for 10 to 15 minutes. Remove the bay leaves and the rosemary sprig from the sauce.
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6
Simmer the lamb pan juices and onions over moderately high heat until they thicken to a pleasing sauce consistency.
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7
In a bowl, whisk together the yogurt and dill. Whisk in 2 to 3 tablespoons of the reduced meat juices.
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8
Untie the meat and slice about 1/4-inch thick. Serve lamb and onions with sauce.
