Roasted Parsley Lamb With Creamy Potato Gratin
Ingredients
- 1 x 800g rolled boneless lamb loin
- ¼ cup (60ml) olive oil
- sea salt and cracked black pepper
- 1 cup chopped flat-leaf parsley leaves
- ½ cup (40g) finely grated parmesan
- 1 clove garlic, crushed
- 1 kg sebago (starchy) potatoes, peeled and thinly sliced
- 2 ½ cups (625ml) single (pouring) cream
- 3 cloves garlic, crushed
- 1 cup (80g) finely grated parmesan
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