Difficulty: Medium
Prep Time: 2 hours
Cook Time: 1 hour 30 minutes
Yield: 4 servings

Ingredients:

2 potatoes
1 cup extra-virgin olive oil
1 (1-pound) boned leg of lamb
3 ounces garlic
1 sprig rosemary
4 sprigs thyme
1/4-cup chopped parsley
1/4-cup chopped marjoram
2 cups lamb stock
2 slices dry bread, crust removed
1 ounce sliced garlic

Salad:

3 ounces mixed salad greens
1/4-cup extra-virgin olive oil
1/2 lemon, juiced
Salt

Instructions:

1. Preheat oven to 400 degrees F.
   
2. Peel the potatoes and slice them extremely thinly using a mandolin. Rinse the slices well and dry them thoroughly.
3. Grease 4 (4-inch) baking pans with 1-inch sides. Beginning at the outer edge, carefully arrange overlapping potato slices in a circular fashion, finishing at the center. This should create a shallow potato basket. Brush with some olive oil and bake until lightly browned.
   
4. Using a sharp knife make small incisions all over the leg of lamb and insert roughly half of the garlic into the slivers. In a heavy pan over medium heat, brown the lamb on all sides in extra-virgin olive oil, adding the chopped herbs. Cover, place in the oven, and cook slowly for 1 hour and 15 minutes, until meat is cooked through.
   
5. Reduce the lamb stock over medium heat until it becomes a syrup-like consistency. Cube the dry bread and toast it briefly in a cast-iron skillet. Cut a clove of garlic into thin slices and fry them in olive oil without allowing them to brown.
   
6. To make the dressing for the greens, combine the extra-virgin olive oil, lemon juice, and salt.
   
7. To serve, place a potato basket on each plate. Fill with slices of lamb and top with lamb reduction. Serve with salad greens and garnish with toasted bread cubes and garlic chips.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.