Roasted Lamb with Monsieur Henry's Potato, Onion, and Tomato Gratin

Roasted Lamb with Monsieur Henry's Potato, Onion, and Tomato Gratin

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Description

Roasting the lamb on a large oven or cake rack that's placed over the gratin dish allows its succulent juices to flavor the vegetables. This spring dish is one of my favorite recipes from Bistro Cooking (Workman, 1989), by Patricia Wells.

Ingredients

6 cloves of garlic (1 split, the rest chopped)
2 pounds russet potatoes, peeled and very thinly sliced
Salt and black pepper, to taste
1 tablespoon fresh thyme
2 large onions, very thinly sliced
5 medium-sized tomatoes (about 1 pound), cored and thinly sliced
2/3 cup dry white wine
1/3 cup olive oil
1 leg of lamb, with bone in (about 6 to 7 pounds)

Directions

  1. 1. Preheat the oven to 400°F. Rub the bottom of a large (16x10x2-inch) gratin dish with the split garlic clove. Arrange the potatoes in a single layer. Season with salt, pepper and some of the thyme and chopped garlic. Layer the sliced onions on top; repeat the seasonings. Layer the tomatoes on top and season with salt, pepper and remaining garlic and thyme. Drizzle the top with the wine and then the oil.
  2. 2. Trim the thicker portions of fat from the leg of lamb. Season the meat with salt and pepper. Place the lamb on a sturdy cake or oven rack directly on top of the gratin dish.
  3. 3. Roast, uncovered, for about 1 hour and 15 minutes for rare lamb. (For well-done, roast 30-40 minutes more.) Turn lamb every 15 minutes, basting with liquid from the dish underneath. Remove from the oven and let the lamb sit for 20 minutes before carving.
  4. 4. To serve, carve the lamb into thin slices and arrange on a serving platter, with the vegetable gratin alongside.

Tags

    Lamb Onion Potato Tomato Roast Casserole/Gratin Spring Parade
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