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1
Preheat the oven to 375.
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2
Season the lamb all over with salt and pepper and roll it into a neat roast.
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3
With cotton twine, tie the roast at 1 1/2-inch intervals.
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4
In a medium enameled cast-iron casserole, heat 1 tablespoon of the oil until shimmering.
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5
Add the lamb and cook over moderately high heat until richly browned all over, about 4 minutes per side.
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6
Transfer the lamb to a plate and pour off the fat in the casserole.
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7
Add the remaining 1 tablespoon of oil to the casserole and add the bacon.
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8
Cook over moderate heat, stirring a few times, until the bacon is lightly browned, about 3 minutes.
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9
Add the onions and cook, stirring a few times, until softened.
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10
Add the wine and boil over high heat until slightly reduced, about 2 minutes.
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11
Add the stock, thyme, garlic and bay leaf.
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12
Return the lamb to the casserole along with any accumulated juices.
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13
Cover with a sheet of parchment paper and the lid.
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14
Braise in the oven for 1 hour.
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15
Remove the casserole from the oven and transfer the lamb to a plate.
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16
Nestle the potato slices into the cooking liquid.
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17
Turn the lamb over and set it on top of the potatoes.
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18
Replace the parchment paper and the lid and bake for 1 1/2 hours longer, until the lamb and potatoes are very tender.
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19
Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes.
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20
Discard the thyme sprigs and bay leaf and season the braising liquid with salt and pepper.
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21
Discard the strings from the roast and cut the lamb into thick slices.
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22
Serve in shallow bowls with the potatoes and braising liquid, garnished with chives.
