Preheat oven to 400 degrees F.
the potatoes and slice them extremely thinly using a mandolin. Rinse the slices well and dry them thoroughly. Grease
4 (4-inch) baking pans with 1-inch sides. Beginning at the outer edge, carefully arrange overlapping potato slices in a circular fashion, finishing
at the center. This should create a shallow potato basket. Brush with some olive oil and bake until lightly browned.
Using a sharp knife make small incisions all over the leg of lamb and insert roughly half of the garlic into the slivers. In a heavy pan over medium heat, brown the lamb on all sides in extra-virgin olive oil, adding the chopped herbs
. Cover, place in the oven, and cook slowly for 1 hour and 15 minutes, until meat is cooked through.
Reduce the lamb stock over medium heat until it becomes a syrup-like consistency. Cube
the dry bread and toast it briefly in a cast-iron skillet. Cut a clove of garlic
into thin slices and fry
them in olive oil without allowing them to brown.
To make the dressing
for the greens, combine the extra-virgin olive oil
, lemon juice
, and salt.
To serve, place a potato basket on each plate. Fill with slices of lamb and top with lamb reduction
. Serve with salad greens
with toasted bread cubes and garlic chips