From a cheffy recipe printed in the local paper, but heavily adapted to make it more practical. The original used a boned saddle of lamb — we replaced that recherché idea with a thick slice of leg, which worked very well for the two of us. Basically you need a lean, fairly thick piece of meat. We also cooked the garlic for longer, to make it soft enough to squeeze out of the skins.
1 thick slice (about 4 cm) from a leg of lamb
2 waxy potatoes
a few leaves of parsley
1 sprig of rosemary
1 head garlic, separated but unpeeled
20 g butter
40 g flour
about a wineglassful of stock
Preheat the oven to 160C. Peel the potatoes and slice thinly. Arrange in an overlapping disc on a baking try lined with silicone paper. Season with salt, pepper, and a little powdered cumin, and dot with butter. Roast for 25 minutes.
Meanwhile, rub the butter into the flour to make the crumble. Add chopped parsley, a few cumin seeds, salt, pepper, and some chopped rosemary leaves. When the potatoes are cooked, sprinkle the crumble over them and return to the oven to brown.
Season the lamb. In a frying pan, brown the lamb along with the unpeeled garlic cloves and the rest of the rosemary. Cook the lamb for 5 minutes on each side, then remove from the pan to rest covered in a warm place. Deglaze the pan with stock. Continue to simmer the garlic until it is soft and melting and the stock has reduced to a syrupy consistency.
To serve: arrange half the disc of potatoes and crumble on each plate. Cut the lamb in half and place on top, along with some of the garlic cloves. Pour over the juices from the pan.