PROVENCAL LEG OF LAMB WITH POTATO GRATIN

Gratin: 4 lbs. Idaho russet potatoes, peeled & sliced thin
2 tsps. salt
l qt. milk
ground black pepper – handful of fresh parsley, minced
6 large cloves garlic, finely minced
Lamb: l leg of lamb, bone in, about 6 to 7 lbs.
2 tbsps. fresh thyme, finely minced
2 tbsps. fresh rosemary, finely minced
2 cloves garlic, minced
l/4 cup very fine fresh bread crumbs
Preheat oven 400. In large saucepan, bring potatoes, salt & milk to
a boil over med-high heat, stirring occasionally so the taters do
not stick to bottom of pot, reduce heat to med. & cook, stirring,
until potatoes are tender, about l5 mins. Season with pepper. Remove
from heat & set aside. Combine parsley & garlic & sprinkle half into
a large oval gratin dish, about l6xl0x2″. Spoon potato & milk mixtur
into pan & sprinkle with remaining parsley & garlic mixture. (Be
very careful that glass dishes is heated first, or it will crack
from hot milk mixture!!)
Carefully trim fat from lamb. Season with s&p & place lamb on top of
potatoes. Roast, uncovered, about l hour, or from 8 to l0 mins. per
lb. Do not turn lamb. Combine ingredients for herb crust. AFter lamb
has been roasting about 45 mins., sprinkle the meat with the herb
mixture. Remove from oven and let sit 20 mins. before serving.
To serve, carve lamb into thin slices & arrange on warmed plates
with potatoes alongside.
Serve with “Baked Tomatoes”.
Serves 8 to l0. NY Times