Ingredients:

• 2 kg – lamb leg
• 4 – Garlic Cloves
• 1 kg – potatoes, sliced
• 1 – onion, sliced
• 1 – Bay Leaf
• 2 sprigs – Thyme
• 300 ml – vegetable or Chicken stock
• 40 g – Butter
• Olive oil for greasing, as required
• black pepper, ground as required
• salt as required

Method:

1. Cut small incisions in the mutton and insert thinly sliced pieces of garlic into the incisions.
2. Pre-heat the oven and grease a baking dish with 15 g butter.
3. Crush remaining garlic, arrange the potatoes, onions, garlic, herbs, salt and pepper in the buttered dish.
4. Add enough stock to just cover, dot with remaining butter.
5. Cover with foil and bake in the oven for 1 hour.
6. Grease a heavy frying pan with a little oil.
7. Add the mutton and cook quickly until browned all over.
8. Put the lamb on top of the potatoes and cover with foil and bake for 1.5 hours.
9. Remove the foil and bake open for 15 minutes, so that it browns well.
10. Slice the mutton, garnish with parsley leaves and serve hot with potatoes.