Lamb With Warm Potato Olive Salad Food

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

Ingredients

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

WARM POTATO SALAD WITH OLIVES

Warm Potato Salad with Olives image

Set the mayo aside, and enjoy a simple and fresh potato salad with a tangy dressing.

Provided by lutzflcat

Categories Salad Potato Salad Recipes No Mayo

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

3 medium Yukon Gold potatoes, unpeeled
¼ medium red onion, thinly sliced
3 tablespoons sliced pitted Kalamata olives
3 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1 ½ tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon white sugar

Steps:

Slice potatoes 1/4 inch thick and place in a large saucepan. Add salted water to cover by about 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium and simmer potatoes until tender, 6 to 8 minutes; do not overcook. Drain and transfer to a bowl.
Add red onion, and Kalamata olives to the warm potatoes; toss gently.
Whisk vinegar, parsley, olive oil, thyme, salt, pepper, and sugar together in a small bowl. Pour dressing over potato mixture, tossing gently. Serve warm or at room temperature.

Nutrition Facts : Calories 185 calories, Carbohydrate 20.4 g, Fat 10.8 g, Fiber 1.9 g, Protein 2.4 g, SaturatedFat 1.4 g, Sodium 644.2 mg, Sugar 0.6 g

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