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1
Preheat oven to 400 degrees F.
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2
Peel the potatoes and slice them extremely thinly using a mandolin.
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3
Rinse the slices well and dry them thoroughly.
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4
Grease 4 (4-inch) baking pans with 1-inch sides.
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5
Beginning at the outer edge, carefully arrange overlapping potato slices in a circular fashion, finishing at the center.
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6
This should create a shallow potato basket.
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7
Brush with some olive oil and bake until lightly browned.
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8
Using a sharp knife make small incisions all over the leg of lamb and insert roughly half of the garlic into the slivers.
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9
In a heavy pan over medium heat, brown the lamb on all sides in extra-virgin olive oil, adding the chopped herbs.
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10
Cover, place in the oven, and cook slowly for 1 hour and 15 minutes, until meat is cooked through.
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11
Reduce the lamb stock over medium heat until it becomes a syrup-like consistency.
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12
Cube the dry bread and toast it briefly in a cast-iron skillet.
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13
Cut a clove of garlic into thin slices and fry them in olive oil without allowing them to brown.
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14
To make the dressing for the greens, combine the extra-virgin olive oil, lemon juice, and salt.
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15
To serve, place a potato basket on each plate.
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16
Fill with slices of lamb and top with lamb reduction.
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17
Serve with salad greens and garnish with toasted bread cubes and garlic chips.
