GARLIC LEG OF LAMB ON POTATOES

• 1 leg of lamb about 4 � lbs.
• � cup chopped fresh parsley
• 2 tbsp olive oil
• 6 garlic cloves, minced
• 1 tbsp Dijon mustard
• 1 tsp. Dried thyme
• � tsp salt
• � tsp pepper

  POTATOES

• 8 potatoes
• 2 tbsp olive oil
• � tsp salt
• � tsp each dried thyme and pepper
• � cup water

Trim all but 1/8 inch thick layer of fat from lamb. In small bowl, whisk together chopped parsley, olive oil, garlic, Dijon mustard, thyme, salt and pepper spread all over lamb. Place in large shallow glass dish; cover and refrigerate for 24 hours.

POTATOES:- Peel potatoes and slice thinly. In large bowl, toss together potatoes, olive oil, salt, thyme and pepper to coast; spread evenly in 14 x 10 inch roasting pan. Pour water over potatoes; top with leg of lamb.

Roast in 425o oven for 15 minutes. Reduce heat to 350o; roast for 1 � hours or until lamb is medium-rare and meat thermometer inserted in thickest part registers 150o. Transfer meatier side up to cutting board and tent with foil; let stand for 15 minutes.

Carve & serve with potatoes.