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6 1/2 pounds whole or half leg of Lamb
3 Cloves Garlic, peeled and thin sliced
1 Tablespoon Olive Oil
1/3 cup Balsamic Vinegar
1/4 cup Soy Sauce
3 Tablespoons fresh chopped Rosemary (2 teaspoon dried)
2 Tablespoons chopped fresh Thyme (1 teaspoon dried)
Fresh ground Black Pepper
24 small red new Potatoes, scrubbed
10 Cloves Garlic, peeled and left whole
1 cup dry white Wine
1/2 cup Water
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Place lamb in roasting pan. Using small sharp knife, make thin slits along top of lamb. Stud top with slices of garlic, inserting about 1/2 inch into the flesh. Rub top of lamb with oil, half of vinegar and half of soy sauce. Let marinate at least 1 hour, up to 24 hours, covered in fridge. Preheat oven to 450 degree F. Sprinkle lamb with half of herbs and generous grinding of pepper. Arrange potatoes and whole garlic around lamb. Pour rest of vinegar and soy over potatoes and garlic; stir to coat. Sprinkle veggies with herbs. Roast lamb for 15 minutes, then reduce heat to 350 degree F, and continue roasting until lamb temperature reaches 125 degree F for rare, about 12 minutes per pound, or about 1 hour and 20 minutes. For medium rare (slightly pink) , roast to 130-135 degree F, for medium 140 degree F (pink/gray), for well done 150 degree F (no pink). After about 45 minutes of cooking, add about 3/4 cup of wine around the lamb, basting it. Turn veggies over so they brown on all sides. Remove pan from oven and put lamb on cutting board, loosely covered with foil, for 15 minutes before carving. Put veggies in a bowl. Discard extra fat from pan. Place pan over two burners, with a few cloves of the garlic left in it. Add remaining wine and water, and bring to boil over medium-low, scraping up browned juices. Let pan juices simmer until thickened, 5-10 minutes. Mash any garlic left in pan. Cut lamb thin sliced and serve with potatoes, garlic and pan juice.
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