Roast Leg Of Lamb On A Bed Of Potatoes And Wilted Greens

• 1 (6- to 8-pounds) leg of lamb, aitchbone removed by butcher and leg left untied
• 3 large garlic cloves, 2 thinly sliced and 1 minced
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 4 pounds yellow-fleshed potatoes
• 7 tablespoons extra-virgin olive oil
• 4 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons honey
• 1 1/4 pounds mixed tender greens (16 cups) such as arugula, mizuna, kale, or dandelion, tough stems or ribs removed

1. PreparationPreheat oven to 350u0b0F. 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.
2. Peel potatoes and thinly slice about 1/16 inch thick with a mandoline or other manual slicer, then toss with 4 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Spread potatoes evenly in a 17- by 12- by 2-inch casserole or roasting pan. Put lamb on top of potatoes, then rub with honey and sprinkle with remaining 2 1/2 teaspoons salt and 1/2 teaspoon pepper.
3. Roast lamb in middle of oven 1 hour, then drizzle with 1 tablespoon oil. Continue to roast until an instant-read thermometer inserted into thickest part of lamb (do not touch bone) registers 135u0b0F for medium-rare, 30 to 45 minutes more. Let lamb stand, covered loosely with foil, 15 minutes.
4. While lamb stands, heat remaining 2 tablespoons oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute minced garlic, stirring, until fragrant, about 30 seconds. Add a handful of greens and saute, tossing with tongs, then add more greens as preceding ones wilt and saute until all greens are wilted and tender, 5 to 6 minutes total. Season with salt and pepper.
5. Transfer lamb to a cutting board and carve, then serve with potatoes and greens.

lamb, garlic, thyme, fresh rosemary, yellowfleshed potatoes, extravirgin olive oil, salt, black pepper, honey, mixed tender greens

Taken from www.epicurious.com/recipes/member/views/roast-leg-of-lamb-on-a-bed-of-potatoes-and-wilted-greens-50038200 (may not work)