ezRecipe-Zee: Cooking Recipe: How to make Roasted Lamb With Monsieur Hennys Potato, Onion, Tomato Gratin

Roasted Lamb With Monsieur Hennys Potato, Onion, Tomato Gratin

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Date Added:	February 29, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Lamb, Main Dish

Ingredients:

6                   garlic cloves
                    the rest chopped
2     pounds        russet potatoes
                    thinly sliced
                    Salt
                    Freshly-ground black pepper
1     tablespoon    fresh thyme
2     large         onions
5     medium        tomatoes - (abt 1 lb)
                    thinly sliced
2/3   cup           dry white wine
1/3   cup           olive oil
1                   bone-in leg of lamb - (abt 6 to 7 lbs)

Directions: one line for each direction. When saved the lines will be numbered.

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.
Comments: 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.

Nutrition Facts not Available

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Added On: February 29, 2008

* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 04-28-2002