Roasted Lamb With Potato Onion And Tomato Gratin Recipes

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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

POTATO-TOMATO GRATIN



Potato-Tomato Gratin image

Provided by Food Network

Categories     side-dish

Time 3h40m

Yield 6 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil
6 cups thinly sliced onions (about 1 1/2 pounds)
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 1/4 pounds Yukon gold potatoes, peeled
1/2 cup heavy cream
2 1/4 pounds ripe tomatoes
1 pound gruyere cheese, cut in 1/4-inch-thick slices
1/2 cup pitted black cured olives
1/4 cup sliced fresh opal basil

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large saute pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and then add the onions, 1 teaspoon thyme, 1 teaspoon salt and some pepper. Cook 6 minutes, stirring often, and then turn the heat down to medium. Add the butter, and cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize. Turn the heat down to low and continue cooking for about 10 minutes, stirring often, until the onions are a deep golden brown. Remove the pan from the heat and set aside.
  • Use a mandoline to slice the potatoes into 1/8-inch-thick rounds. Toss them with the cream, 1 teaspoon thyme, 1 teaspoon salt and some pepper.
  • Cut the tomatoes into 1/4-inch-thick slices. Arrange them on a plate and season with 1 teaspoon salt and some pepper.
  • Place half the caramelized onions in an even layer in a 9-by-9-inch (or equivalent) gratin or baking dish. Arrange one layer of alternating potatoes and tomatoes on top of the onion layer. Layer a couple of slices of cheese and scatter some olives over the cheese. Drizzle with 2 tablespoons of the cream from the potatoes and 1 tablespoon olive oil. Season with 1 teaspoon salt, a healthy pinch of pepper, 1/2 teaspoon thyme and half the basil.
  • Scatter the rest of the caramelized onions over the potatoes and tomatoes. Arrange another layer of potatoes, tomatoes and cheese on top; make this layer pretty, because it will be the top of your gratin. Pour the remaining cream from the potatoes and the remaining 1 tablespoon olive oil over the potatoes and tomatoes. Season with 1/4 teaspoon salt, a pinch of pepper, and the remaining 1/2 teaspoon thyme, olives and basil. Press the vegetables down with your fingers. The cream and oil will come up through the layers and coat the vegetables evenly.
  • Cover the baking dish tightly with aluminum foil. Bake until the potatoes are tender when pierced, about 2 hours. Remove the gratin from the oven and uncover it, being careful of the steam.
  • Turn the oven up to 450 degrees F and return the gratin, uncovered, to the oven. Cook until the juices have thickened and the top is nice and golden brown (as in "gratineed"), another 25 to 30 minutes.

ROAST LEG OF LAMB WITH POTATOES AND ONIONS



Roast Leg of Lamb with Potatoes and Onions image

Categories     Lamb     Onion     Potato     Roast     Easter     Dinner     Spring     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 to 8

Number Of Ingredients 11

1 6- to 7-pound bone-in leg of lamb, excess fat trimmed
3 large garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
2 teaspoons minced fresh savory or 1 teaspoon dried
1 teaspoon minced fresh rosemary or 3/4 teaspoon dried
1 teaspoon salt
3/4 teaspoon ground black pepper
3 1/2 pounds russet potatoes, unpeeled, cut into 1/4-inch-thick rounds
2 1/2 pounds onions, thinly sliced (about 8 cups)
1 3/4 cups beef stock or canned beef broth

Steps:

  • Preheat oven to 400°F. Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb. Insert garlic slices into slits. Rub oil all over lamb. Mix thyme, savory, rosemary, salt and pepper in small bowl. Rub herb mixture all over lamb. Set aside.
  • Generously butter large roasting pan. Combine potatoes, onions and stock in large pot (stock will not cover vegetables). Bring to boil. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes. Transfer potato mixture to prepared pan; spread evenly in pan. Sprinkle with salt and pepper. Bake 10 minutes. Reduce oven temperature to 375°F. Place lamb in roasting pan atop potato mixture. Roast until thermometer inserted into thickest part of lamb registers 130°F. for medium-rare, about 1 hour 50 minutes. Remove from oven. Tent with foil and let stand 15 minutes.
  • Thinly slice lamb. Arrange lamb on large platter. Surround with potato mixture and any juices from pan and serve.

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 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.

RACK OF LAMB WITH NEW POTATO, ONION & THYME GRATIN



Rack of lamb with new potato, onion & thyme gratin image

Like French 'boulangère' potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 8

1 rack of lamb , French trimmed with the fat scored
2 tbsp vegetable oil
1 onion , finely sliced
400g new potato , sliced
½ bunch thyme , a few sprigs reserved to garnish
3 garlic cloves , finely sliced
200ml chicken or lamb stock (fresh if possible)
asparagus , to serve (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat a small roasting tin, and coat the lamb with 1 tbsp of the oil and some sea salt. Place the lamb, skin-side down, in the tin until the fat has turned brown, then sear all over. Transfer to a plate.
  • Add the onion to the tin and cook for about 10 mins until soft. Stir in the potatoes, thyme, garlic and stock, and press down with a spoon. Put the lamb on top and roast in the oven for 25-30 mins until the potatoes are tender and the lamb cooked to your liking.
  • Leave to rest under some foil for about 10 mins. Slice the lamb into cutlets and scatter with the reserved thyme sprigs. Serve with a spoonful of the potatoes and some simply cooked asparagus, if you like.

Nutrition Facts : Calories 613 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium

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