Slow Roasted, Boneless Leg of Lamb

Serves 4, easy, 4 1/2 hours minimum

Heat the oven to 140 degrees Celsius
1 casserole dish with lid, it needs to be deep enough to layer up the potatoes and lamb with the lid on
1 boned and rolled leg of lamb
8 medium potatoes, peeled and thinly sliced (I used a food blade on the food processor)
Handful of garlic cloves, peeled and cut in two length ways
1 yellow onion, thinly sliced
Large handful of fresh rosemary
Glass of white wine
Glass of water

Layer up the potatoes, garlic, onion and rosemary lightly seasoning each layer, pour in the wine and water, add the lamb on top, place on the lid and put in the oven of a minimum of 4 hours.