Lamb, Sausage and Potatoes St. Jacut-de-la-Mer

Here is the first of many dishes I replicated from our Tour de France this summer. This is based on a hearty lamb potato casserole my cousin Xavier's wife, Brigitte made for us in Brittany. She baked a small leg of lamb on potatoes and the accumulated lamb juices worked their wonders on the potatoes. This is my kind of dish. I could not find a small leg of lamb, especially not knowing the grocers in my new state yet, so I improvised with lamb chops and sausages - not unknown in Brittany!
2 large lamb chops
1 lb. hot Italian sausage links - 4-5 links
2 lb. Yukon Gold potatoes, peeled and thinly sliced
1 green onion, sliced
2 cloves garlic, minced
2-3 Tbsp butter
1 tsp rosemary, minced
1/2 cup white wine or chicken broth

Set oven to 375F. In a large casserole dish, layer the potatoes, the onion , garlic and butter alternately. Pour wine or broth over potatoes, salt and pepper to taste and sprinkle with rosemary. Lay lamb and sausage evenly on top of potatoes. Cover with aluminum foil. Bake for 30 minutes. Remove foil, baste with accumulated juices and continue baking uncovered for about another 30 minutes, basting once or twice, until potatoes and meat are cooked through.

Here is Brigitte's original dish - she baked the leg of lamb on the potatoes as we walked the perimeter of their wonderful Brittany peninsula of St. Jacut. Then she removed the leg, sliced the meat and returned it onto the potatoes for serving.