Roast Leg of lamb with Garlic, Lemon and Parsley Dressing

Serves 8 Roast

Leg of Lamb 1 (3'/2-to 4-pound) leg of lamb
1 tablespoon butter
4 to 5 potatoes, peeled and sliced
1'/4 cups rich chicken stock
Salt and freshly ground pepper, to taste

Garlic, Lemon, and Parsley Dressing
6 cloves garlic, finely chopped or pressed 6 tablespoons finely chopped fresh parsley
6 tablespoons fresh breadcrumbs from white bread whirled in blender
6 tablespoons softened butter
Juice of 1 lemon
Salt and freshly ground black pepper, to taste

Preheat oven to 400°F. Have your butcher trim and tie the leg of lamb. Butter a shallow ovenproof casserole or gratin dish just large enough to hold the lamb comfortably. Arrange potatoes in the bottom of the dish in overlapping rows. Salt and pepper them generously. Place lamb on pota­toes and pour in chicken stock. Season generously with salt and pepper. Roast lamb for 25 minutes per pound, or until lamb is pink and tender. If you prefer lamb well done, increase time to 30 minutes per pound.

Meanwhile, make a smooth paste of the garlic, parsley, breadcrumbs, butter, and lemon juice and season with salt and pepper. One hour before the lamb is done, remove it from oven and allow to cool for 15 minutes. Spread the lamb with dressing to cover surface of roast. Return the lamb to oven and bake for remaining hour.