Weeping Leg of Lamb (Le Gigot qui Pleure)

1 6-7 lb lamb leg
3 cloves slivered garlic
salt, pepper, rosemary, butter
3-3½ lb potatoes, peeled
3 cloves garlic, minced
½ t thyme
3 T chopped parsley

Lamb on rack in roasting pan — stud meat with slivers of garlic, rub with salt, pepper, and rosemary. Butter meat well. Roast at 325° for 1 hr. Cut potatoes in thin, even slices; butter a large shallow baking dish. Layer of potatoes, dot with butter. Sprinkle with a little garlic, salt, pepper, rosemary, and thyme. Repeat layers. Sprinkle some juice from the roasting lamb on top of the potatoes. Bake potatoes 1½ hours, til done and meat thermometer registers 175°. Slice lamb and arrange slices on top of potatoes. Pour juices from slicing over the top. Serves 6-8.

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