7 Reviews of Roasted Lamb With Potato, Onion and Tomato Gratin

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!

From: Chef #181016

On Dec 16, 2004

I made this with a semi-boneless leg of lamb. I added some canned artichokes, sliced to the gratin. Instead of just S&P on the lamb I coated with a few tablesponns of mustard and some chopped rosemary. Excellent

From: Gloria Chapman

On Apr 14, 2004

This was an excellent dish for Easter. This was the first time that I cook a leg of Lamb. I used a 5 pound boneless leg of lamb roast. I cook it for 1 hour and 45 minutes. It was delicous. I added yellow squash to the pototoes, onions, garlic and tomatoes. I received great reviews from my guest. Thanks,I will cook this one again.

From: JustJanS

On Dec 28, 2006

I had some caramelised onion cooked, a boned 1/2 leg of lamb and no rack, but it didn't matter. I layered the veg, then just placed the butterflied lamb on top amd cooked it all for an hour. I used fresh lemon thyme, added a sprinkling of finely diced pancetta and about half a cup of water half way through the cooking. The meal was outstanding, and I wish we had had guests to share it!

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: 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!