LEG OF LAMB ROASTED OVER POTATO-ONION GRATIN RECIPE - (4.2/5)
Provided by ltrodrigu
Number Of Ingredients 24
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 1ΒΌ 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.
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Dunidu .V. Herath
[email protected]Yum!
Firas Tabet
[email protected]I would definitely make this dish again. It's a great way to impress your guests.
Anwarjan Xarkoon
[email protected]This is the best leg of lamb recipe I've ever tried. The lamb was cooked to perfection and the gratin was the perfect side dish.
Santosh Karki
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The gratin was especially good.
Jaharul Islam
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The lamb is incredibly flavorful and the gratin is a perfect complement.
Duane Keller
[email protected]I found the lamb to be a bit too fatty for my taste, but the gratin was very good.
Amirulah Manihar
[email protected]I've made this dish several times and it's always a crowd-pleaser. The lamb is always tender and juicy, and the gratin is a great way to use up leftover potatoes and onions.
Blessing Asuol
[email protected]This is my new favorite lamb recipe. It's so easy to make and the results are always impressive.
khadija mohamud
[email protected]The lamb was a bit dry, but the gratin was delicious.
circleeh
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the lamb and the gratin. I highly recommend this recipe.
Daniel Vanrooyen
[email protected]This leg of lamb recipe turned out amazing! The lamb was tender and juicy, and the potato-onion gratin was the perfect accompaniment. I'll definitely be making this again.