Roast Lamb Henry Food
ROASTED LAMB WITH MONSIEUR HENRY'S POTATO, ONION, AND TOMATO GRATIN
Steps:
- 1. Preheat the oven to 400°F. Rub the bottom of a large (16x10x2-inch) gratin dish with the split garlic clove. Arrange the potatoes in a single layer. Season with salt, pepper and some of the thyme and chopped garlic. Layer the sliced onions on top; repeat the seasonings. Layer the tomatoes on top and season with salt, pepper and remaining garlic and thyme. Drizzle the top with the wine and then the oil.
- 2. Trim the thicker portions of fat from the leg of lamb. Season the meat with salt and pepper. Place the lamb on a sturdy cake or oven rack directly on top of the gratin dish.
- 3. Roast, uncovered, for about 1 hour and 15 minutes for rare lamb. (For well-done, roast 30-40 minutes more.) Turn lamb every 15 minutes, basting with liquid from the dish underneath. Remove from the oven and let the lamb sit for 20 minutes before carving.
- 4. To serve, carve the lamb into thin slices and arrange on a serving platter, with the vegetable gratin alongside.
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