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1
Pre-heat oven to 500u00b0F.
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2
Use an oven pan while you are preparing the joint (you will remove the joint from the pan when you place it in the oven).
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3
Pierce leg all over and insert slivers of garlic.
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4
Mix lemon juice, salt and pepper, and olive oil and wipe all over the joint (use your hands).
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5
Pat the herbs all over the joint forming a 'crust'.
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6
Lay potato slices in another oven pan, sprinkle with salt and pepper and drizzle with olive oil.
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7
Toss around (again, using your hands is easier) to ensure the slices are well coated, and pour over the beef stock.
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8
Place uncovered joint directly onto the oven shelf/grid, with the oven pan of potates below, i.e. allowing lamb juices to drip down into the potatoes.
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9
Roast for 20 minutes, then reduce oven heat to 325u00b0F.
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10
Total roasting time will depend on the size of the joint as follows:
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11
Medium-rare : 20-25 minutes per pound plus an additional 20 minutes;.
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12
Well-done : 25-30 minutes per pound plus an additional 25 minutes.
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13
Notes re Herbs de Provence - a mixture of dried herbs - there is a recipe here on Zaar (Recipe #18565); although many make their own blends, leaving out the lavendar and/or adding marjoram, for example.
