Best 8 Leg Of Lamb Roasted Over Potato Onion Gratin Recipes

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**Leg of Lamb Roasted Over Potato-Onion Gratin: A Culinary Masterpiece**

Indulge in a culinary journey with our exquisite leg of lamb roasted over a delightful potato-onion gratin. This captivating dish tantalizes the senses with its tender, succulent lamb complemented by a crispy, golden-brown crust. Beneath the lamb, a blanket of thinly sliced potatoes and sweet onions caramelizes to perfection, creating a flavorful and aromatic gratin that elevates the lamb to new heights. Prepare to be enthralled by this stunning centerpiece, perfect for special occasions or a memorable weekend feast.

**Additional Recipes to Delight Your Palate:**

- **Classic Yorkshire Pudding:** Elevate your roast dinner with these traditional Yorkshire puddings, a beloved British side dish. Their light and airy texture and golden-brown hue make them an irresistible accompaniment to any roast.

- **Roasted Garlic and Herb Potatoes:** Experience the magic of roasted potatoes infused with the savory flavors of garlic and herbs. These crispy and aromatic potatoes are a versatile side dish that pairs perfectly with the leg of lamb and gratin.

- **Green Bean Almondine:** Add a touch of elegance to your meal with green beans almondine. Fresh green beans are sautéed in butter and tossed with toasted almonds, creating a simple yet sophisticated side dish that complements the richness of the lamb.

- **Red Wine Jus:** Elevate your leg of lamb with a rich and flavorful red wine jus. This classic sauce is made with red wine, beef broth, and aromatic vegetables, simmered to perfection to create a decadent accompaniment that enhances the lamb's natural flavors.

- **Horseradish Sauce:** Experience the perfect balance of tang and creaminess with our horseradish sauce. Fresh horseradish, sour cream, and Dijon mustard come together to create a zesty and refreshing sauce that adds a delightful sharpness to the lamb.

Check out the recipes below so you can choose the best recipe for yourself!

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.

ROAST LEG OF LAMB



Roast Leg of Lamb image

Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

Provided by MBENHAM

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 2h10m

Yield 12

Number Of Ingredients 5

4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
  • Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg

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

PERFECT ROASTED LEG OF LAMB



Perfect Roasted Leg of Lamb image

This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1 4 to 5 pound leg of lamb, (bone-in, fat trimmed)
Salt and pepper
Extra virgin olive oil
5 garlic cloves, (peeled and sliced; more for later)
2 cups water
8 gold potatoes, (peeled and cut into wedges)
1 yellow onion, (peeled and cut into wedges)
1 teaspoon paprika, (more for later)
1 teaspoon all-natural garlic powder
Fresh parsley for garnish, (optional)
15 garlic cloves, (peeled)
2 tablespoons dried oregano
2 tablespoons dried mint flakes
1 tablespoons paprika
1/2 tablespoons nutmeg
1/2 cup Extra virgin olive oil
2 lemons, (juice of)

Steps:

  • Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
  • Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
  • Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
  • Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
  • Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.

Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving

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.

PROVENçAL LEG OF LAMB WITH POTATO GRATIN



Provençal Leg Of Lamb With Potato Gratin image

Provided by Patricia Wells

Categories     dinner, roasts, main course

Time 1h45m

Yield Eight to 10 servings

Number Of Ingredients 11

4 pounds Idaho russet potatoes, peeled and sliced very thin
2 teaspoons salt, plus additional to taste
1 quart milk
Freshly ground black pepper to taste
Handful fresh parsley, finely minced
6 large cloves garlic, finely minced
1 leg of lamb, bone in, about 6 to 7 pounds
2 tablespoons fresh thyme, finely minced
2 tablespoons fresh rosemary, finely minced
2 cloves garlic, finely minced
1/4 cup very fine bread crumbs

Steps:

  • Preheat the oven to 400 degrees.
  • In a large saucepan, bring the potatoes, salt and milk to a boil over medium-high heat, stirring occasionally so the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender, about 15 minutes. Season with pepper. Remove from the heat and set aside.
  • Combine the parsley and garlic and sprinkle half into a large oval gratin dish, measuring about 16 by 10 by 2 inches. Spoon the potato-and-milk mixture into the pan and sprinkle with the remaining parsley and garlic mixture.
  • Carefully trim the fat from the lamb. Season with salt and pepper and place the lamb on top of the potatoes. Roast, uncovered, about one hour, or from eight to 10 minutes per pound. Do not turn the lamb.
  • Combine the ingredients for the herb crust. After the lamb has been roasting for about 45 minutes, sprinkle the meat with the herb, garlic and bread-crumb mixture. Remove from the oven and let sit 20 minutes before serving.
  • To serve, carve the lamb into thin slices and arrange on warmed dinner plates or on a serving platter, with the potatoes alongside.

Nutrition Facts : @context http, Calories 889, UnsaturatedFat 24 grams, Carbohydrate 42 grams, Fat 49 grams, Fiber 3 grams, Protein 66 grams, SaturatedFat 22 grams, Sodium 719 milligrams, Sugar 6 grams

HERBED ROAST LEG OF LAMB WITH ROASTED ONIONS AND POTATOES



Herbed Roast Leg of Lamb with Roasted Onions and Potatoes image

Categories     Lamb     Onion     Potato     Marinate     Roast     Easter     Rosemary     Chill     Thyme     Gourmet

Yield Serves 8

Number Of Ingredients 16

1/3 cup Dijon-style mustard
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon crumbled dried plus fresh rosemary sprigs for garnish
1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon crumbled dried plus fresh thyme sprigs for garnish
1 1/2 tablespoons soy sauce
1/4 cup dry white wine
4 tablespoons olive oil
an 8-pound leg of lamb, the pelvic bone removed and the lamb tied
2 pounds (about 40) small white onions, blanched in boiling water for 2 minutes, drained, and peeled
2 large carrots, cut into 1/2-inch pieces
2 1/2 pounds (about 40) small red or white potatoes, cooked in boiling salted water for 10 minutes, drained, and halved
For the gravy
1 cup dry red wine
2 cups beef broth
2 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour

Steps:

  • In a small bowl whisk together the mustard, the garlic paste, the chopped rosemary, the chopped thyme, the soy sauce, the wine, and salt and pepper to taste, add 2 tablespoons of the oil in a stream, whisking, and whisk the mixture until it is combined well. Brush the lamb generously on all sides with some of the mustard mixture, reserving the remaining mustard mixture, and let it marinate in a lightly oiled roasting pan, covered and chilled, for at least 6 hours or overnight.
  • Let the lamb come to room temperature and brush it with the reserved mustard mixture. In a bowl toss the onions with 1 tablespoon of the remaining oil, add the onions and the carrots to the pan, and roast them with the lamb in the middle of a preheated 450°F. oven for 15 minutes. In the bowl toss the potatoes with the remaining 1 tablespoon oil and add them to the pan. Reduce the heat to 350°F. and roast the lamb and vegetables, stirring the vegetables occasionally, for 1 hour and 15 minutes, or until a meat thermometer registers 140°F. for medium-rare meat. Transfer the lamb to a large platter and let it stand for 20 minutes. Transfer the onions and the potatoes with a slotted spoon to a serving dish, leaving the carrots in the pan, and keep them warm, covered.
  • Remove the string from the lamb, spoon some of the potatoes and onions around the lamb, and garnish the lamb with the thyme and rosemary sprigs. Serve the lamb, carved, with the gravy.
  • Make the gravy:
  • Pour off the fat from the pan, add the wine, and deglaze the pan over moderately high heat, scraping up the brown bits. Boil the mixture until it is reduced by half and strain it through a sieve into a saucepan, pressing hard on the carrots. Add the broth and bring the mixture to a boil. In a small bowl knead together the butter and the flour until the mixture is combined well and add the mixture to the gravy a little at a time, whisking. Add any juices that have accumulated on the platter and salt and pepper to taste and simmer the gravy, whisking occasionally, for 3 minutes, or until it is thickened.

Tips:

  • To ensure the lamb is cooked evenly, use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C), for medium, 145°F (63°C), and for well-done, 155°F (68°C).
  • If you don't have a meat thermometer, you can check the lamb's doneness by making a small incision in the thickest part of the leg. If the juices run clear, the lamb is medium-rare. If the juices run slightly pink, the lamb is medium. If the juices run brown, the lamb is well-done.
  • Let the lamb rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
  • To make the potato-onion gratin, use a mandoline or sharp knife to thinly slice the potatoes and onions. This will ensure that they cook evenly.
  • Layer the potatoes and onions in a baking dish, seasoning each layer with salt and pepper. Top with the grated cheese and cream.
  • Bake the gratin in a preheated oven until the potatoes are tender and the cheese is melted and golden brown.

Conclusion:

Leg of lamb roasted over potato-onion gratin is a delicious and impressive dish that is perfect for a special occasion. The lamb is tender and juicy, and the gratin is creamy and flavorful. This dish is sure to wow your guests!

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