Preparation:

Preheat oven to 180 degrees. Chop thyme and half of the prepared rosemary, as well as garlic. Mix everything with 3 tablespoons of oil. Wash the meat and coat it with the prepared marinade. Add salt and pepper. In a large pan roast the lamb on all sides and then pour in 100 ml of wine and put in the oven for about 60 minutes, to simmer slowly. Peel potatoes, grate it and cut it in half. Arrange around the meat, add salt and pepper. Add the remaining rosemary, remaining wine and a little water. Simmer for another 60 minutes.