1

Preheat oven to 325 degrees F.

2

Cut slits in lamb; place garlic slivers in the slits. Brush with 2 T. of olive oil.

3

Combine 2 T. thyme, rosemary, 2 T. pepper and coriander in a bowl and mix well. Pat the herb mixture evenly over the lamb. Arrange the lamb in a shallow roasting pan.

4

Combine potatoes, remaining 3 T. olive oil, remaining 2 t. thyme, remaining 1 t. pepper, salt and rosemary sprigs in a bowl, tossing to coat. arrange the potatoes around the lamb.

5

Roast 3-4 hours, or until a meat thermometer inserted in the thickest part of the leg registers 120 degrees for rare or until done to taste, stirring potatoes every 30 minutes.

6

Remove from oven, tent lamb with foil and let stand for 15 minutes. Slice as desired and serve.