Roasted Lamb With Potato, Onion and Tomato Gratin

From: Classic Chef

On Oct 1, 2008

This is an excellent way to prepare lamb. However, I will add that I have used this same recipe with Pork Roasts and very thick Loin Chops as well. The result is always the same - EXCELLENT. I have also substituted the wine with a few drips of olive oil when I didn't have wine available. The recipe still provides a very good result. Thanks for the recipe.

From: JAD40

On May 21, 2007

Tried this, but as my husband can't eat any 220 preservative (found in 99% of wines), I did the meat separate to the rest of the dish. Was nice, but it obviously needs the meat juice to take it from nice to fantastic. Just thought I would post this hint incase anyone else was thinking of doing what I did. Didn't think it fair to only give you 3 stars though!

From: Michelle Dominic

On Jan 9, 2007

I took a chance with this recipe, and I am so glad I did. With lamb so expensive I only get it once a year.This recipe did not let me down. I used a 11 by 13 glass dish and did veges as stated. I use a cookie cooling rack that fit over the glass dish and on went the lamb. I did not have a white wine so I used a Merlot. Near the end of the cooking time my vegies were getting over cooked so I lifted the lamb of the vegies and put it on another tray to cook longed. Having run out of liquid from the vegies I basted with more merlot and thyme. The vegies were to die for. THe lamb was well done on the outside and rare near the bone. Today am making lamb pot pies with the left over lamb, I will post if it works out for me. Thanks so much for this recipe!

From: Lorac

On Jan 24, 2004

Better than excellent! A wonderful and nicely balanced combination of flavors enhanced by the lamb drippings. I made half the recipe using 3 tomatoes and a 3 pound boneless rolled lamb roast which I placed on a cake rack over a casserole dish. I cooked the dish for 1 hour and the lamb was perfectly browned with a rare center after it sat for 10 minutes. Next time I would add an extra potato for the half recipe with the full amount of wine or oil. DH ate half the veggies himself. Thank you Cathleen, this goes into my book of special tricks!