1 leg of lamb
1½ lbs. potatoes peeled and sliced (or more)
Salt and freshly-ground black pepper
1 tablespoon butter
4-6 tablespoons finely-chopped parsley
½ pint rich chicken stock
3 or 4 cloves garlic
Butter a shallow fireproof casserole just large enough to hold leg of lamb comfortably and rub it lightly with a cut clove of garlic. Peel and cut potatoes in thick slices and arrange in the bottom of the dish in overlapping rows. Salt and pepper the potatoes generously. Chop the remaining garlic finely and sprinkle over potatoes with finely-chopped parsley. Place the raw lamb on the potatoes and moisten with rich chicken stock. Roast in a slow over (325° F) according to weight of joint. Serve as it is. (A super dish).
Great Dishes of the World