Roast Leg Of Lamb With Herbes De Provence And Potatoes

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
1408
FAT
318%
CHOL
159%
SOD
60%

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Ingredients for 6 servings

1 Tbs. unsalted butter

2 1/2 lb. baking potatoes, very thinly sliced

1 1/2 lb. large yellow onions, very thinly sliced

3 cups beef stock or broth

1 1/2 Tbs. herbes de Provence

1 tsp. salt

1 tsp. freshly ground pepper

1 bone-in leg of lamb, 5 1/2 to 6 lb.

1 Tbs. extra-virgin olive oil

3 to 4 garlic cloves, cut into thin slivers

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