Wonderful) Thank you!

"Victor Sack" > wrote in message
.. .
> Ophelia > wrote:
>
>> Will you share your recipe please, Victor?
>
> Sure, but it is not "my" recipe. It is from _The Real Meat Cookbook_ by
> Frances Bissell.
>
> Victor
>
> Gigot Boulangère
> Serves 4-6
>
> 1 leg of lamb, weighing 4-5 lb/1.8-2.3 kg
> 2-3 cloves of garlic
> 4 lb/1.8 kg maincrop potatoes, peeled and sliced quite thinly
> 1 tsp dried rubbed thyme
> 2 bay leaves, crushed fine
> 1/2 tsp salt
> good pinch of freshly ground black pepper
> 1 onion, peeled and finely chopped
> up to 4 oz/110 g butter
>
> Peel and slice the garlic, then cut it into 'nails'. Insert these into
> the leg of lamb, all over, in slashes made in the in the fat with a
> sharp knife, between the muscles and around the bone.
>
> Preheat the oven to 200°C/400°F, gas mark 6. Mix the herbs, seasoning
> and onions together. Butter an ovenproof dish and lay half the potatoes
> in it. Sprinkle on half the seasoning then the rest of the potatoes in
> a layer, topped with the remaining seasoning. Dot with half the rest of
> the butter. Pour on enough warm water to just cover the potatoes and
> put them in the oven for 1 - 1 1/2 hours.
>
> Mix the rest of the butter with a good pinch each of salt and pepper and
> smear this over the leg of lamb. Remove the cooked potatoes from the
> oven and place the lamb on top. Return it to the oven and cook it for
> 15-18 minutes per lb/455 g, depending on how well cooked you like the
> meat.
>
> Switch off the oven, open the door and let the meat relax for 5-10
> minutes before carving and serving.