Recipe by Cathleen Colbert
Feom Parade magazine as excerpted from Bistro Cooking by Patricia Wells.
Top Review by Lorac
Better than excellent! A wonderful and nicely balanced combination of flavors enhanced by the lamb drippings. I made half the recipe using 3 tomatoes and a 3 pound boneless rolled lamb roast which I placed on a cake rack over a casserole dish. I cooked the dish for 1 hour and the lamb was perfectly browned with a rare center after it sat for 10 minutes. Next time I would add an extra potato for the half recipe with the full amount of wine or oil. DH ate half the veggies himself. Thank you Cathleen, this goes into my book of special tricks!
- 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)
Directions See How It's Made
- 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.