I’d been waiting for a good deal on lamb so I could try out this recipe from “The Silver Spoon” cookbook, so when I saw a nice roast on special I snatched it up. My main concern was that the meat would cook faster than the potatoes and it turns out I was right. It was easy enough to remedy, I just took the roast out and let the potatoes keep cooking. It’s a recipe that’s worth keeping. The potatoes come out infused with flavor from the cooking juices.

Solar Roast Leg of Lamb with Rosemary Potatoes


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 broth, beef, vegetable, or chicken

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 170ºF, about 1 hour. Remove lamb to a platter, tent with aluminum. Continue cooking potatoes until fully cooked, about 20 minutes.

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