Roasted Lamb With Monsieur Henrys Potato Onion And Tomato Gratin Food

LEG OF LAMB WITH TOMATOES AND GARLIC

Steps:

• Put a rack in the middle of the oven and preheat oven to 450 degrees.
• Arrange tomatoes in a 17 1/2-by-12 inch roasting pan and place lamb on top (if using canned tomatoes, coarsely chop them and pour the juice over them). Arrange garlic around lamb. Lay rosemary sprigs on lamb (or sprinkle dried rosemary), then sprinkle with salt and pepper. Drizzle with 2 tablespoons oil.
• Roast lamb for 15 minutes. Reduce oven temperature to 350 degrees and continue roasting lamb, basting garlic with remaining 2 tablespoons oil every 20 minutes to keep it from drying out, until thermometer inserted into thickest part of lamb (without touching bone) reas 135 degrees for medium-rare, 1 3/4 to 1 1/2 hours more.
• Transfer lamb to a cutting board and let stand, loosely covered with foil, for 20-30 minutes. Stir tomato mixture and transfer to a sauceboat.
• Carve lamb and serve with tomato mixture and roasted garlic.

LEG OF LAMB ROASTED OVER POTATO-ONION GRATIN RECIPE - (4.2/5)

Steps:

• Prepare Lamb: Rub garlic paste all over lamb. Rub olive oil all over the leg, then generously season with salt and pepper. Set lamb aside at room temperature for 2 hours. Prepare Gratin: Preheat oven to 400 degrees. Choose a baking dish large enough to hold lamb comfortably. Rub interior of dish with the cut side of a halved garlic clove. In the dish, place potatoes, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, garlic, and 2 teaspoons olive oil. Toss everything together and spread potatoes out in an even layer across dish. In a medium bowl, toss 2 yellow onions together with 1 teaspoon thyme , 1 teaspoon salt, 1 teaspoon pepper and 2 teaspoons olive oil. Evenly scatter onions over top of potatoes. Pour wine over vegetables. Place baking dish with gratin on lowest oven rack. If dish is not large enough to hold lamb and catch all drippings, place a baking sheet or piece of aluminum foil under dish. Place leg of lamb directly on rack above gratin and make sure baking dish is positioned so it catches all drippings. Roast 15 minutes, then lower oven temperature to 350 degrees. Continue roasting lamb until meat thermometer inserted into thickest part registers 125 degrees for medium-rare, about 1¼ hours. (For medium doneness, cook until temperature reads 135 degrees; for medium-well, 145 degrees.) Check gratin after 1 hour of cooking. If potatoes are fork-tender, remove gratin from oven. If the roast needs more cooking time, place (or leave) a baking sheet or aluminum foil on rack beneath lamb to catch drippings. Once lamb reaches desired doneness, transfer to a cutting board and let rest at least 10 minutes. While lamb and potatoes roast, make Salsa Verde: In a small bowl, mix parsley, mint, thyme, vinegar, honey, olive oil, salt and pepper. Add more olive oil, vinegar and salt as needed. Serve lamb with gratin and salsa verde alongside.

ROAST LAMB HENRY

Steps:

• Pre-heat the oven to 375°F (190°C).
• Crush the garlic and sea salt to a paste in a pestle and mortar. Add the oil, the chopped rosemary leaves and a good seasoning of pepper. Mix well.
• Spread a large sheet of foil over a roasting tin. Place the lamb on it and, with a skewer, stab the fleshy parts of the joint several times. Spread the rosemary mixture all over the upper surface of the lamb and tuck in the sprig of rosemary.
• Bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. Ensure the parcel is loose to enable the air to circulate. Place the lamb in the oven and bake for 2 hours.
• At the end of 2 hours, open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. This should result in meat that is very slightly pink. If you prefer, cook it for more or less time.
• Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan. Whisk over gentle heat until the redcurrent jelly melts into the vinegar. Add the chopped mint and season with salt and pepper to taste. Pour into a jug and set aside until the lamb is ready to be served.
• Once the lamb is cooked, remove it from the oven, spoon off the fat and reserve the juices left in the tin to make gravy. Meanwhile, cover the lamb loosely with foil and allow it to rest for 20 minutes before carving.
• For the gravy, add the white wine to the reserved juices, stir and let it bubble until it has become syrupy. Season with salt and pepper to taste and pour into a warmed gravy boat.
• Serve lamb with gravy and offer Redcurrant and Mint sauce separately.

POTATO, TOMATO AND ONION GRATIN

Steps:

• Bring pot of water to boil. Add tomatoes and blanch 10 seconds. Drain tomatoes. Peel, core and slice tomatoes. (Can be made 6 hours ahead; cover and chill).
• Preheat oven to 400°F
• Arrange half the potatoes in a shallow baking dish (15 cup capacity). Season with salt and pepper. Top with half the onions and half the tomatoes. Sprinkle with half the garlic and half the thyme. Season with salt and pepper. Repeat layering with remaining potatoes, onions, tomatoes, garlic and thyme. Season with salt and pepper. Pour wine and olive oil over. Bake until potatoes are tender and almost all the liquid evaporates, about 90 minutes.
• Melt butter in a heavy large skillet over medium-high heat. Add breadcrumbs and saute until golden brown, about 5 minutes. Sprinkle breadcrumbs over gratin. Cool 10 minutes and serve.

ROASTED LAMB WITH POTATO, ONION AND TOMATO GRATIN

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.

LAMB STEW / POT PIE FOR LEFTOVER LEG OF LAMB

Steps:

• In large pot add broth, bone from leg of lamb,garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
• Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
• Add carrots and turnip and bring to a low boil for 15 minutes.
• Add potatoes and low boil for 15 minutes longer.
• Add mushrooms and peas and reheat to low boil.
• Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.
• Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
• Add gravy browning to your liking.
• Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
• Enjoy remaining stew as is.

ROAST LEG OF LAMB WITH POTATOES AND ONIONS

Steps:

• Preheat oven to 400°F. Using small sharp knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb. Insert garlic slices into slits. Rub oil all over lamb. Mix thyme, savory, rosemary, salt and pepper in small bowl. Rub herb mixture all over lamb. Set aside.
• Generously butter large roasting pan. Combine potatoes, onions and stock in large pot (stock will not cover vegetables). Bring to boil. Reduce heat, cover and simmer until potatoes are halfway tender, about 10 minutes. Transfer potato mixture to prepared pan; spread evenly in pan. Sprinkle with salt and pepper. Bake 10 minutes. Reduce oven temperature to 375°F. Place lamb in roasting pan atop potato mixture. Roast until thermometer inserted into thickest part of lamb registers 130°F. for medium-rare, about 1 hour 50 minutes. Remove from oven. Tent with foil and let stand 15 minutes.
• Thinly slice lamb. Arrange lamb on large platter. Surround with potato mixture and any juices from pan and serve.

LEG OF ROASTED LAMB ON POTATO, EGGPLANT, AND TOMATO TIAN

Steps:

• Toss half of tomato slices with onions, eggplant, garlic, oregano, potatoes, salt, and pepper to taste in a large bowl. Transfer to an oiled shallow 3-quart casserole, spreading evenly. Arrange remaining tomato slices on top. Roast, uncovered, in middle of oven 30 minutes.
• Prepare lamb:
• Trim lamb of all but a 1/4-inch layer of fat. Cut small slits all over lamb with a sharp small knife and put a slice of garlic into each slit. Rub lamb with some lemon juice and season with oregano, salt, and pepper.
• After tian has been roasting 30 minutes, put lamb on top of vegetables. Roast in middle of oven 30 minutes, then reduce temperature to 350°F.
• Continue roasting, basting meat with cooking juices (baste with remaining lemon juice during last 30 minutes of roasting) until a thermometer inserted into thickest part of meat (do not touch bone) registers 135°F for medium-rare, about 1 1/2 hours. Transfer meat to a cutting board, cover tian with foil, and let meat stand 15 minutes before carving. Spoon off any excess fat from tian and discard. Serve tian with lamb.

TAVE (CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES)

Steps:

• Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
• Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil.
• Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
• Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.

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.