Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Roast Lamb Provencal (Gigot D'Agneau 'A La Provencale)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1.8 kg/4 lb leg of lamb salt and freshly ground black pepper 1.3 kg/3 lb medium potatoes
2 tablespoons olive oil 4-6 cloves garlic, chopped 225 ml/8 fl oz chicken stock
2 talbespoons finely chopped parsley, to serve



1 Wipe the lamb with damp kitchen paper. Season with salt and pepper. Cover and bring to room temperature.
2 Preheat the oven to 200 C/400F/gas mark 6. Peel the potatoes and cut them into 1 cm/1/2 in slices. Brush the roasting pan with some of the oil. Arrange the potatoes in the pan in overlapping slices, season with salt and pepper, and sprinkle with garlic. Place the lamb leg in the middle of the potatoes. Pour the stock over the potatoes and brush the lamb with some of the remaining oil. Roast for 30 minutes. Reduce the heat 180 C/350 F/gas mark 4 and roast for about 1 hour, until the lamb is tender and pink inside, or longer for well-done lamb. Turn the lamb twice during cooking and baste with the remaining oil-if juices dry out, add a little water. Remove the lamb to a platter and stand for 15 minutes before carving, keeping the potatoes in the warm oven. Sprinkle the potatoes with parsley and serve.

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