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Print this Recipe    Leg Of Lamb 19

Gigot D'agneau Boulangere

3 pound lamb leg
2 clove garlic, sliced
1 tablespoon oil
2 pound potatoes, thinly sliced
fresh herbs, chopped
salt and pepper
1 ounce butter
8 ounce onion, sliced
1/2 pint lamb stock

Rub the lamb with salt and pepper. Insert the garlic pieces around
the bone and under the skin. Heat the butter and oil in a frying
pan and fry the onion until it is beginning to colour. Put the meat
in the centre of an ovenproof dish or roasting tin and arrange
layers of sliced onions and potatoes around it, seasoning each
layer lightly. Pour in the stock to reach almost to the top of the
vegetables. Roast in the centre of a preheated oven, Gas Mark 4,
for 1 3/4 hours. Serve the meat with the potatoes around or
separately, sprinkled with chopped herbs. Servings: 6

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