Preheat the oven to 180°C.
Season the leg of lamb with salt. Take half of the garlic and rub on to the lamb. Heat a frying pan and add olive oil. Colour the lamb on all sides.
Take the rest of the garlic bulb and break into individual cloves without peeling. Place half of the cloves in the base of a baking dish and place the lamb on top. Transfer to the oven and cook for 2 hours. Spoon the cooking juices over the lamb regularly.
Cut the potatoes into quarters without peeling and rinse. Heat a frying pan and add the duck fat. Add the raw potatoes to the pan and cook to a golden brown colour. Add the rest of the garlic cloves, the bay leaf and then add a knob of butter and cook for 20 minutes. Check the seasoning and add thyme if desired.
Cut the lamb into slices and serve each slice on a bed of potatoes. Finish with a little freshly ground pepper.
«Make sure to spoon the cooking juices over the lamb as it cooks - this will ensure that it is moist and tender.»