Roast Lamb With Potato Onion & Pepper Gratin
Description
This impressive roast lamb dish is built entirely around a single baking dish, making cleanup a breeze while delivering restaurant-quality results. The bone-in leg of lamb roasts directly above a rich gratin of thinly sliced potatoes, onions, and roasted red peppers. As the lamb cooks, its savory juices drip down, infusing the vegetables with deep, meaty flavor. The potatoes become tender and golden, absorbing the white wine, olive oil, garlic, and fresh thyme. It is the perfect centerpiece for a holiday dinner, a special Sunday roast, or any occasion where you want to impress guests with minimal effort. Serve with crusty bread to soak up the delicious pan juices.Ingredients
Directions
-
Preheat oven to 400F (200C).
-
Split 1 clove of garlic in half lengthwise.
-
Rub the bottom and sides of a 16x10x2-inch oval gratin dish with the split garlic clove.
-
Arrange the peeled, thinly sliced potatoes in a single layer over the bottom of the dish.
-
Finely chop the remaining 5 garlic cloves and mix with the minced thyme.
-
Season the potatoes generously with salt, pepper, and one-third of the garlic-thyme mixture.
-
Layer the thinly sliced onions on top of the potatoes.
-
Season the onions with salt, pepper, and another third of the garlic-thyme mixture.
-
Layer the roasted sweet red peppers on top of the onions.
-
Season the peppers with salt, pepper, and the remaining third of the garlic-thyme mixture.
-
Pour the dry white wine evenly over the vegetables, followed by the olive oil.
-
Trim excess fat from the leg of lamb and season the meat generously with salt and pepper.
-
Place a sturdy oven-safe rack directly on top of the gratin dish.
-
Set the lamb on the rack so that it sits above the vegetables, allowing juices to drip down during cooking.
-
Roast uncovered at 400F (204C) for about 1 hour and 15 minutes for rare, or until desired doneness is reached.
-
Turn the lamb every 15 minutes, basting it with the liquid and juices from the dish underneath.
-
Remove from oven and let the lamb rest on the rack for 10-15 minutes, allowing remaining juices to drip into the gratin.
-
Carve the lamb into thin slices and arrange on warmed plates or a serving platter alongside the vegetable gratin.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 12g60%
- Cholesterol 110mg37%
- Sodium 180mg8%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure your gratin dish is deep enough to hold the vegetables and liquids without overflowing, and that the rack fits securely on top.
Cooking time is for rare lamb. For medium, roast for an additional 15-20 minutes. Use a meat thermometer for accuracy: 125F for rare, 135F for medium.
The potatoes should be sliced very thinly (about 1/8 inch) to ensure they cook through during the roasting time.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain texture.
If you prefer a crispier top on the gratin, you can broil the dish for the last 2-3 minutes of cooking, but watch carefully to prevent burning.
