3 lb. leg of lamb
Salt & pepper
2 cloves garlic
1 oz. butter
1 tbsp. oil
1 med. onion, sliced
2 lbs. potatoes, thinly sliced
1 1/4 c. chicken stock
Garnish: chopped parsley

Preheat oven to 350 degrees. Rub lamb with salt and pepper. Insert garlic pieces around bone and under skin. If you prefer, instead of garlic cloves, sprinkle roast with garlic powder.

Heat butter and oil in a saute pan and fry the onions until they begin to color.

Put meat in center of oven proof dish or roasting pan and arrange potatoes and onions around it in layers, seasoning each layer lightly. Pour in stock to reach almost to top of vegetable layers. (You may need a little additional stock.)

Roasting time is approximately 1 3/4 hours.

Serve meat with potatoes surrounding roast, or serve potatoes separately if you prefer. Garnish potatoes with chopped parsley.

During the course of baking time, you may want to stir potatoes gently to keep top layer from drying too much. Yield: 4.