Roast Leg of Lamb on a Bed of Potatoes and Wilted Greens

Ingredients

• 1 6- to 8-lb leg of lamb, aitchbone removed by butcher and leg left untied
• 1 tablespoon fresh thyme
• 3 large garlic cloves
• 2 teaspoons fresh rosemary
• 4 pounds yellow-fleshed potatoes
• 7 tablespoons extra-virgin olive oil
• 4 teaspoons salt
• + 3 more ingredients
• • 1 ¼ pounds mixed tender greens such as arugula, mizuna, kale, or dandelion
  • 2 tablespoons honey
  • 1 teaspoon black pepper

Preheat oven to 350°F. Trim all fat and silver skin from lamb. Cut small slits all over lamb with a sharp knife and put a slice of garlic and a pinch of thyme and rosemary into each slit. Peel potatoes and thinly slice about 1/16 inch thick with a mandoline or other manual slicer, then toss with ...

View full recipe at Epicurious