Serves: 5
Total Calories: 141

2 pounds russet potatoes, peeled and thinly sliced
2 medium onions, thinly sliced
4 cloves garlic, minced
2 sprigs fresh rosemary leaves only, chopped
salt and pepper
1/4 cup beef broth, or chicken or vegetable
1 boneless leg of lamb roast (3 1/2 to 4 pounds)

Set Global Sun Oven out to preheat.

Coat a baking pan or a lidded roasting pan with cooking spray. Cover bottom of pan with a layer of potatoes, spread a layer of onions over the potatoes. Sprinkle with salt, pepper, garlic, and rosemary. Continue layering the ingredients until used up finishing with a layer of potatoes. Pour broth over vegetables pushing down to compress. Set lamb on top of the layered vegetables fat side up. Insert a probe thermometer in thickest part of the meat. Place baking pan in an oven bag or cover roasting pan with a lid. Cook in Sun Oven until temperature reaches 170¼F, about 1 hour. Remove lamb to a platter, tent with aluminum. Continue cooking potatoes until fully cooked, about 20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 141
Calories from Fat: 0

More Recipes from the Sun Oven Cooking Cookbook:
Greek-Style Meatballs in Tomato Sauce
Lamb Shanks with Cannellini Beans
Solar Braised Lamb Shanks
Solar Braised Lamb Shanks with Herbs de Provence
Solar Braised Tunisian Lamb Shanks
Solar Roast Leg of Lamb with Rosemary Potatoes
Sun Oven Moroccan Lamb Stew
Sun Oven Shepherd’s Pie