FRENCH FARMER'S LAMB

Preparation Method :

• Use the butter to generously grease a shallow casserole just wide enough to take the leg of lamb comfortably.
• Make tiny incisions all over the skin of the lamb and insert half the slivers of garlic. Arrange the potatoes in overlapping rows in the dish, seasoning well with salt and pepper.
• Add the onion slices and the remaining garlic, and season again. Sprinkle with the chopped parsley.
• Place the lamb on top of the vegetables and pour over the stock.
• Roast, uncovered, in a preheated moderate oven (160°C/325°F, Gas Mark 3) for 1½  hours for tender pink lamb, or about 2 ¼ hours for well done lamb.
• Baste every 20 minutes with the pan juices while the lamb is cooking.
• Remove the lamb to a platter when cooked to your liking and leave it to rest for 20 minutes before carving. (Keep the casserole warm in the oven.)