Roasted Leg Of Lamb And Vegetables - cooking recipe

Ingredients

3 1/3 lb potatoes, peeled and halved
4 None red onions, peeled and sliced
14 None tomatoes, sliced
8 sprigs fresh thyme
7-8 tbsp olive oil
1 None leg of lamb without bone (about 4 1/2 lb)
3 tbsp lemon juice
1 tsp dried red chili flakes
12 cloves garlic, peeled
3/4 cup vegetable stock
2 oz Parmesan cheese, grated
1/4 cup breadcrumbs

Preparation

Preheat oven to 325\u00b0F. Toss potatoes, onion, tomatoes, 3/4 of the thyme and 3 tbsp oil then season and place in a roasting pan. Season lamb then mix lemon juice, chili flakes and 3 tbsp olive oil and brush over meat. Cut 12 small holes into the top of lamb and stuff each with 1 clove garlic. Add lamb to roasting pan and roast for about 1 hour 30 mins. Add vegetable stock and cook for another 1 hour 30 mins.
To finish, mix cheese, breadcrumbs, remaining thyme and olive oil. Spread over lamb and cook for another 15-20 mins. Serve lamb and vegetables garnished with thyme.