Best Roast Lamb With Potato Onion And Pepper Gratin Recipes

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LEG OF LAMB ROASTED OVER POTATO-ONION GRATIN RECIPE - (4.2/5)



Leg of Lamb Roasted Over Potato-Onion Gratin Recipe - (4.2/5) image

Provided by ltrodrigu

Number Of Ingredients 24

For Lamb:
6 1/2 pound leg of lamb, patted dry
4 cloves garlic, 3 smashed into a paste, 1 halved
olive oil
salt
freshly ground black pepper
For Gratin:
2 1/2 pounds russet potatoes, peeled and thinly sliced
2 teaspoons chopped fresh thyme, divided
2 teaspoons sea salt, divided
2 teaspoon freshly ground black pepper, divided
6 garlic cloves, minced
4 teaspoons olive oil, divided
2 yellow onions, thinly sliced
1/2 cup dry white wine
For Salsa Verde:
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh mint
1 teaspoon chopped fresh thyme
2 teaspoons Champagne vinegar, plus more as needed
1 teaspoon honey
1/4 cup olive oil, plus more as needed
a pinch of salt, plus more as needed
a pinch of freshly ground black pepper

Steps:

  • Prepare Lamb: Rub garlic paste all over lamb. Rub olive oil all over the leg, then generously season with salt and pepper. Set lamb aside at room temperature for 2 hours. Prepare Gratin: Preheat oven to 400 degrees. Choose a baking dish large enough to hold lamb comfortably. Rub interior of dish with the cut side of a halved garlic clove. In the dish, place potatoes, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, garlic, and 2 teaspoons olive oil. Toss everything together and spread potatoes out in an even layer across dish. In a medium bowl, toss 2 yellow onions together with 1 teaspoon thyme , 1 teaspoon salt, 1 teaspoon pepper and 2 teaspoons olive oil. Evenly scatter onions over top of potatoes. Pour wine over vegetables. Place baking dish with gratin on lowest oven rack. If dish is not large enough to hold lamb and catch all drippings, place a baking sheet or piece of aluminum foil under dish. Place leg of lamb directly on rack above gratin and make sure baking dish is positioned so it catches all drippings. Roast 15 minutes, then lower oven temperature to 350 degrees. Continue roasting lamb until meat thermometer inserted into thickest part registers 125 degrees for medium-rare, about 1¼ hours. (For medium doneness, cook until temperature reads 135 degrees; for medium-well, 145 degrees.) Check gratin after 1 hour of cooking. If potatoes are fork-tender, remove gratin from oven. If the roast needs more cooking time, place (or leave) a baking sheet or aluminum foil on rack beneath lamb to catch drippings. Once lamb reaches desired doneness, transfer to a cutting board and let rest at least 10 minutes. While lamb and potatoes roast, make Salsa Verde: In a small bowl, mix parsley, mint, thyme, vinegar, honey, olive oil, salt and pepper. Add more olive oil, vinegar and salt as needed. Serve lamb with gratin and salsa verde alongside.

ROASTED LAMB WITH POTATO, ONION AND TOMATO GRATIN



Roasted Lamb With Potato, Onion and Tomato Gratin image

Make and share this Roasted Lamb With Potato, Onion and Tomato Gratin recipe from Food.com.

Provided by Cathleen Colbert

Categories     Lamb/Sheep

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : Calories 216.4, Fat 9.3, SaturatedFat 1.3, Sodium 13.3, Carbohydrate 28, Fiber 4, Sugar 4.7, Protein 3.5

ROASTED LAMB WITH MONSIEUR HENRY'S POTATO, ONION, AND TOMATO GRATIN



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

Categories     Lamb     Onion     Potato     Tomato     Roast     Casserole/Gratin     Spring     Parade

Number Of Ingredients 9

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)

Steps:

  • 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. 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. 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. To serve, carve the lamb into thin slices and arrange on a serving platter, with the vegetable gratin alongside.

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