Roasted Leg Of Lamb And Vegetables

• 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

1. Preheat oven to 325u0b0F. 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.
2. 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.

potatoes, red onions, tomatoes, thyme, olive oil, without bone, lemon juice, red chili flakes, garlic, vegetable stock, parmesan cheese, breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/21885 (may not work)