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Roast lamb with potato, onion and pepper gratin
Artist: _ Yield: 8
Categories: Casseroles, Lamb & Mutton, Onions Rating: 0
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Ingredients:
6 Garlic cloves
2 lbsBaking potatoes, peeled
-and very thinly sliced
1 tbspMinced thyme
Salt
Freshly ground pepper
2 largeOnions, very thinly sliced
1/2 lbsRoasted sweet red peppers
1 cupDry white wine
1/3 cupOlive oil
1 Leg of lamb, bone in (6-7lb)
Procedures:
1This one-dish oven meal is easy to prepare and needs only a bottle of wine and a loaf of bread to make it complete.
2Split 1 clove garlic.
3Rub bottom of 16x10x2" ocal gratin dish with split clove of garlic.
4Arrange potatoes over bottom of pan.
5Chop together remaining 5 garlic cloves, and thyme.
6Season generously to taste with salt, pepper and 1/3 of garlic-thyme combination.
7Layer sliced onions on top.
8Season to taste with salt, pepper and another 1/3 of garlic and thyme.
9Layer peppers on top of onions.
10Season to taste with salt, pepper and remaining 1/3 garlic and thyme.
11Pour over wine, then oil.
12Trim excess fat from lamb.
13Season meat to taste with salt and pepper.
14Place sturdy oven rack directly on top of gratin dish.
15Set lamb on rack so that juices will drip into gratin.
16Roast, uncovered, at 400°F.
17About 1 hour and 15 minutes for rare.
18Turn lamb every 15 minutes, basting with liquid from dish underneath.
19Remove from oven and let lamb stand on rack so that juices will drip into gratin.
20To serve, carve lamb into thin slices and arrange on warmed dinner plates or on serving platter with vegetable gratin alongside.