Roasted Lamb With Potato, Onion and Tomato Gratin
"Feom Parade magazine as excerpted from Bistro Cooking by Patricia Wells."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 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)
directions
- 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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Reviews
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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! -
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. -
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! :-) -
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! -
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!
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Tweaks
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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.
RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
