Roasted Lamb With Potato, Onion and Tomato Gratin Recipe #80877
Feom Parade magazine as excerpted from Bistro Cooking by Patricia Wells.
2¼ hours | 15 min prep
SERVES 8 -10
- 6 garlic cloves, 1 split, rest chopped
- 2 lbs russet potatoes, peeled and thinly sliced
- salt and pepper
- 1 tablespoon fresh thyme
- 2 large onions, very thinly sliced
- 5 medium tomatoes, cored and thinly sliced (about 1 pound)
- 2/3 cup dry white wine
- 1/3 cup olive oil
- 1 leg of lamb, with bone in (about 6 to 7 pounds)
- Preheat oven to 450°F.
- Rub bottom of 16x10 gratin pan with split garlic clove.
- Arrange potato slices in bottom of pan.
- Season with salt, pepper, some of the thyme and chopped garlic.
- Add a layer of onions and seasoning.
- Add a layer of tomatoes and seasoning on top.
- Drizzle with wine and oil.
- Trim the thicker portions of fat from the leg of lamb.
- Season with salt and pepper.
- Place lamb on a sturdy cake rake directly on top of gratin pan.
- Roast, uncovered, for about 1 hour and 15 minutes for rare lamb (1 hour and 45 minutes for well-done); turning lamb every 15 minutes, basting with liquid from gratin pan.
- Remove from oven and allow to sit for 20 minutes before carving.
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