Roast Lamb With Potato, Onion & Pepper Grat

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Servings: 8 Difficulty: Advanced
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Juicy roasted leg of lamb served over a savory vegetable gratin
Roast Lamb With Potato~ Onion & Pepper Grat recipe image

This impressive one-dish meal features a bone-in leg of lamb roasted to perfection, allowing savory juices to baste a layered gratin of potatoes, onions, and sweet red peppers below. Infused with garlic, thyme, and white wine, the vegetables become tender and flavorful while the lamb stays juicy. It’s an elegant yet simple dinner perfect for weekend gatherings or special occasions. The combination of rich meat and aromatic roasted veggies creates a comforting, Mediterranean-inspired feast that requires minimal cleanup and maximum flavor.

Roast Lamb With Potato~ Onion & Pepper Grat recipe image
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Roast Lamb With Potato, Onion & Pepper Grat

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 174.8

Description

This impressive one-dish meal features a bone-in leg of lamb roasted to perfection, allowing savory juices to baste a layered gratin of potatoes, onions, and sweet red peppers below. Infused with garlic, thyme, and white wine, the vegetables become tender and flavorful while the lamb stays juicy. It&# 226;ÂÂs an elegant yet simple dinner perfect for weekend gatherings or special occasions. The combination of rich meat and aromatic roasted veggies creates a comforting, Mediterranean-inspired feast that requires minimal cleanup and maximum flavor.

Ingredients

Directions

  1. Preheat oven to 400ðF (204ðC).
  2. Peel and halve one garlic clove. Rub the cut side over the bottom and sides of a 16x10x2-inch ovenproof gratin dish.
  3. Slice the peeled potatoes very thinly and arrange them in a single layer over the bottom of the gratin dish.
  4. Finely chop the remaining 5 garlic cloves and mix with minced thyme.
  5. Season the potatoes with salt, pepper, and one-third of the garlic-thyme mixture.
  6. Thinly slice the onions and layer them over the potatoes. Season with salt, pepper, and another third of the garlic-thyme mixture.
  7. Layer the roasted sweet red peppers over the onions. Season with salt, pepper, and the remaining garlic-thyme mixture.
  8. Pour the dry white wine over the vegetables, followed by the olive oil.
  9. Trim excess fat from the leg of lamb and season generously with salt and pepper.
  10. Place a sturdy oven rack directly on top of the gratin dish. Set the lamb on the rack so juices will drip into the vegetables below.
  11. Roast uncovered for about 1 hour and 15 minutes for rare, turning the lamb every 15 minutes and basting with the liquid from the dish.
  12. Remove from oven and let the lamb rest on the rack for 10 minutes to allow juices to drip into the gratin.
  13. Carve the lamb into thin slices and serve alongside the vegetable gratin.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 174.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 13.6mg1%
Total Carbohydrate 38.6g13%
Dietary Fiber 5.0g20%
Sugars 1.8g
Protein 4.5g9%

* 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

For medium doneness, roast an additional 15-20 minutes. Use a meat thermometer to check internal temperature (125ðF for rare, 135ðF for medium-rare).

Ensure the oven rack is stable and centered to prevent tipping. If your gratin dish is not oven-safe at 400ðF, use a roasting pan with a rack and transfer vegetables to a separate dish if needed.

Leftover lamb can be sliced and used in sandwiches or salads. The vegetable gratin reheats well in the oven or microwave.

Substitute fresh thyme with 1 teaspoon dried thyme if fresh is unavailable.

Keywords: lamb, roast, gratin, potato, onion, pepper, garlic, thyme, wine, mediterranean, dinner, oven, vegetables, easy, family, comfort food, bone-in, juicy, savory, roasting
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