Roast leg of lamb where you cut into it with a knofe and put slivers of garlic in it and rosemary, salt and pepper it- put on the tops shelf of the oven - not in a dish- on the bare shelf. then the shelf below you put a raosting dish with thinly sliced potatoes ( 10p thickness)and the juices from the lamb drips on to the potatoes- gas no 4 30 mins per pound, when cooked take the potaoes out of the dish to serve sepperately and makea gravy out of the juices which have dripped into the potato pan witha tablesppon of redcurrant jelly and a small galss of wine, thichkenb with arrowroot0 2 teasppons. OMG delicious. Called agneau qui pleut. The french know a thing or two about cooking.