Leg Of Lamb Roasted Over Potato Onion Gratin Recipe 425

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

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.

LEG OF LAMB WITH ONIONS, POTATOES, AND TOMATOES

Steps:

• Pierce the leg of lamb all over with the point of a sharp knife and insert the slivers of garlic at different depths. Rub generously with salt and pepper.
• Put the prepared lamb, fat side up, in a large baking dish or roasting pan, and surround it with the sliced potatoes, onions, and tomatoes. Pour in 1/2 cup water, and sprinkle if you like with a little rigani or oregano.
• Preheat the oven to 425°F. Put in the leg of lamb and reduce the heat immediately to 325°F. Roast for about 2 1/2 hours, or until done to your liking, basting occasionally with the pan juices.
• Turn the vegetables over once during the cooking so that they cook evenly in the juices from the joint, and pour off excess fat. The joint should be very tender and juicy, and the vegetables quite soft. I like them practically disintegrating, but if you prefer them to be rather more firm, add them to the roast after about half an hour's cooking, when the meat has already released some fat. Baste the vegetables when you baste the meat, and moisten occasionally with a little water if necessary.
• Let the meat rest in the turned-off oven with the door open for 15 minutes before serving. Remove the lamb to a board-it makes carving easier.
• You can of course cook the leg of lamb without the vegetables. Here is a sauce which you can pour on each serving as you hand it out: fry a handful of blanched, slivered almonds in a drop of oil till golden, add the defatted juices from the pan and a little water, and stir in 2 tablespoons black or golden raisins.

ROASTED LAMB WITH POTATO, ONION AND TOMATO GRATIN

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.

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

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.