Recipe - Agneau A La Ficelle (Provencal Style Lamb)

6 Cloves garlic
1 kg Baking potatoes
Salt and freshly ground
pepper
Fresh thyme
2 Onions; thinly cut or sliced up
2/3 cup Dry white wine
1 lg Leg of lamb; unboned

Preheat the oven to 220øc.

Arrange the cut or sliced up potatoes over the base of a large baking dish then
top with salt and pepper to taste, some thyme leaves and some of the
minced garlic. Place the onions on top of the potato mixture then
pour the white wine over.

Trim as much fat as you wish from the lamb then place the lamb over
the vegetables, or alternatively, place the lamb on a rack which sits
over the vegetables. (This allows the delicious lamb juices to drip
into the vegetables to flavour them as they cook).

Place the lamb and vegetable structure in the oven and roast for 1 1/2
hours until the lamb is cooked medium and the vegetables are golden
and soft.

Remove the lamb from the oven and cover with foil while allowing to
rest for 10 minutes then carve and serve with the potato mixture.

Converted by MC_Buster.

Per serving: 1073 Calories (kcal); 6g Total Fat; (5% calories from
fat); 30g Protein; 206g Carbohydrate; 20mg Cholesterol; 93mg Sodium
Food Exchanges: 12 Grain(Starch); One half Lean Meat; 4 One half Vegetable; 0
Fruit;
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.