- 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
- 3 ounces mixed salad greens
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, juiced
Preheat oven to 400 degrees F.
Peel the potatoes and slice them extremely thinly using a mandolin. Rinse the slices well and dry them thoroughly. 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.
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.
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.