Roasted Lamb With Monsieur Henny's Potato, Onion, Tomato Gra

Recipe Ingredients

6		Garlic cloves - 1 split, and
		The rest chopped
2 lbs	908g / 32oz	Russet potatoes - peeled, and
		Thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Fresh thyme
2 tablespoons	30ml	Onions - very thinly sliced (large)
5 tablespoons	75ml	Tomatoes - (abt 1 lb) - cored, and (medium)
		Thinly sliced
2/3 cup	157ml	Dry white wine
1/3 cup	78ml	Olive oil
1		Bone-in leg of lamb - (abt 6 to 7 lbs)

Recipe Instructions

Preheat the oven to 400 degrees. Rub the bottom of a large (16- by 10- by 2-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.

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.

Roast, uncovered, for about 1 hour and 15 minutes for rare lamb. (For well-done, roast 30 to 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.

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

This recipe yields 8 to 10 servings.

Nutritional Analysis Per Serving (based on 8): 470 calories, 27g carbohydrates, 41g protein, 21g fat, 125mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 04-28-2002 - S(Reformatted for MC6): - 07-29-2002 by Joe Comiskey - [email protected]

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