Roasted Parsley Lamb With Creamy Potato Gratin

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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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