1 (3 1/2 - 4 lb.) leg of lamb
1 tbsp. butter
4-5 potatoes, peeled & sliced
Salt & freshly ground pepper
1 1/4 c. rich chicken stock

GARLIC, LEMON & PARSLEY DRESSING:

6 cloves garlic, finely chopped (I use presser)
6 tbsp. finely chopped fresh parsley
6 tbsp. fresh bread crumbs (white bread in blender)
6 tbsp. softened butter
Juice of 1 lemon
Salt & freshly ground black pepper

1. Have butcher trim and tie a leg of lamb. Butter a shallow oven proof casserole or gratin dish just large enough to hold lamb comfortably.

2. Arrange potatoes in the bottom of the dish in overlapping rows. Salt and pepper them generously.

3. Place lamb on the potatoes and pour in chicken stock. Season generously with salt and pepper.

4. Roast lamb in a preheated 400 degree oven for 25 minutes per pound, or until lamb is pink and tender. If you prefer lamb well done, increase time to 30 minutes per pound.

5. To Make Dressing: Make a smooth paste of the garlic, parsley, bread crumbs, butter and lemon juice and season to taste with salt and pepper.

6. One hour before lamb is done, remove it; allow to cool for 15 minutes, spread it with dressing and return it to the oven for the remaining hour.