Crying Leg of Lamb

Preparing the potatoes

Slice the potatoes very finely - 3mm (⅛ in) thick - as if you were making a gratin.

Rub a gratin dish with the cloves of garlic. Put in the potatoes, overlapping, in layers. Sprinkle with salt, pepper and thyme leaves, add the bay leaves and enough stock or water to come halfway up the potatoes.