Braised Lamb with Potatoes
Ingredients
- One 3-pound boneless lamb shoulder roast, well trimmed
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 slices of bacon, cut into 1-inch pieces
- 2 large onions, thinly sliced
- 1 cup dry white wine
- 2 cups chicken stock or low-sodium broth
- 2 thyme sprigs
- 2 garlic cloves, unpeeled
- 1 bay leaf
- 4 Yukon Gold potatoes (1 1/2 pounds), peeled and sliced 1/2 inch thick
- Chives, for garnish
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