Provencal Leg Of Lamb With Potato Gratin

• 4 pounds Idaho russet potatoes, peeled and sliced very thin
• 2 teaspoons salt, plus additional to taste
• 1 quart milk
• Freshly ground black pepper to taste
• Handful fresh parsley, finely minced
• 6 large cloves garlic, finely minced
• 1 leg of lamb, bone in, about 6 to 7 pounds
• 2 tablespoons fresh thyme, finely minced
• 2 tablespoons fresh rosemary, finely minced
• 2 cloves garlic, finely minced
• 1/4 cup very fine bread crumbs

1. Preheat the oven to 400 degrees.
2. In a large saucepan, bring the potatoes, salt and milk to a boil over medium-high heat, stirring occasionally so the potatoes do not stick to the bottom of the pan.
3. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender, about 15 minutes.
4. Season with pepper.
5. Remove from the heat and set aside.
6. Combine the parsley and garlic and sprinkle half into a large oval gratin dish, measuring about 16 by 10 by 2 inches.
7. Spoon the potato-and-milk mixture into the pan and sprinkle with the remaining parsley and garlic mixture.
8. Carefully trim the fat from the lamb.
9. Season with salt and pepper and place the lamb on top of the potatoes.
10. Roast, uncovered, about one hour, or from eight to 10 minutes per pound.
11. Do not turn the lamb.
12. Combine the ingredients for the herb crust.
13. After the lamb has been roasting for about 45 minutes, sprinkle the meat with the herb, garlic and bread-crumb mixture.
14. Remove from the oven and let sit 20 minutes before serving.
15. To serve, carve the lamb into thin slices and arrange on warmed dinner plates or on a serving platter, with the potatoes alongside.

russet potatoes, salt, milk, freshly ground black pepper, handful fresh parsley, garlic, lamb, fresh thyme, fresh rosemary, garlic, bread crumbs

Taken from cooking.nytimes.com/recipes/3373 (may not work)