n  nn Place the lamb in fresh running water for 1 hour or more, then drain and dry well,nn Scrub the lamb skin with the clove of garlic the rosemary, thyme and sage ten tight nice with a string, place the lamb in a try, pout all the herbs, garlic and the onion cut in few big chunks, cover with cling film and keep in the fridge over night.nn Peel the potatoes and keep in a container covered with water and keep aside.nn  nn Remove the lamb from the marinade, season with salt and pepper and panfry in olive oil and butter until the skin is nice colored, in an oven try place all the herbs tighten in a bouquet, garlic and onion with olive oil and butter, fry nice until light brown, arrange on top the lamb and pour on the white wine and let it evaporate.nn When dry ad a cup of vegetable stock and bake at 150 Celsius for 20 minutes.nn Boil in salted water the potatoes for les than 1 minute, drain from the water then place the potatoes in the oven try with the lamb, cook for 25 minutes or more if necessary covered with aluminum foil, turn the lamb if necessary and steer the potatoes to, if to dry ad more vegetable stock or water until all is nicely cook end tender but not dry.nn  nn Discard the string and cut in pieces the lamb, cover with aluminum foil and keep in a warm place together with the potatoes.nn Place the oven try on the range and reduce the gravy scrubbing the try with a wooden spoon, sprinkle the flour, add some vegetable stock, boil for five minutes then sieve nicely and discard all the herbs garlic and onion, season the lamb gravy with more salt and pepper if necessary and add a knob of fresh butter and keep aside.nn  nn Serve the lamb in covered with the gravy and the potatoes.n