Roasted Leg of Lamb and Potatoes

This recipe can also be used to bake a whole shoulder of veal. It is one of the many variations of a traditional Provençal dish.

A tian in the Provençal language is a brown earthenware baking dish; over the centuries, tian has become the name of any dish prepared in such a dish, so that there are tians of all kinds of meats and vegetables. Those of lamb are particularly typical and popular. You will need a tian or a baking