LEG OF LAMB ROASTED OVER POTATO-ONION GRATIN RECIPE - (4.2/5)
Provided by ltrodrigu
Number Of Ingredients 24
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 LEG OF LAMB
Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.
Provided by MBENHAM
Categories Meat and Poultry Recipes Lamb Leg
Time 2h10m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
- Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.
Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg
ROASTED LAMB WITH POTATO, ONION AND TOMATO GRATIN
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
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
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.
LEG OF LAMB WITH ONIONS, POTATOES, AND TOMATOES
My aunt Latifa and uncle Mousa lived in a villa in a suburb of Cairo. It was large and housed their extended family. There was no oven. Much of the cooking was done over a mangal (portable outdoor grill) and a Primus oil heater, and trays were sent off daily to the baker to be cooked in the bread oven. This dish was sent to the baker.
Yield serves 6
Number Of Ingredients 7
Steps:
- Pierce the leg of lamb all over with the point of a sharp knife and insert the slivers of garlic at different depths. Rub generously with salt and pepper.
- Put the prepared lamb, fat side up, in a large baking dish or roasting pan, and surround it with the sliced potatoes, onions, and tomatoes. Pour in 1/2 cup water, and sprinkle if you like with a little rigani or oregano.
- Preheat the oven to 425°F. Put in the leg of lamb and reduce the heat immediately to 325°F. Roast for about 2 1/2 hours, or until done to your liking, basting occasionally with the pan juices.
- Turn the vegetables over once during the cooking so that they cook evenly in the juices from the joint, and pour off excess fat. The joint should be very tender and juicy, and the vegetables quite soft. I like them practically disintegrating, but if you prefer them to be rather more firm, add them to the roast after about half an hour's cooking, when the meat has already released some fat. Baste the vegetables when you baste the meat, and moisten occasionally with a little water if necessary.
- Let the meat rest in the turned-off oven with the door open for 15 minutes before serving. Remove the lamb to a board-it makes carving easier.
- You can of course cook the leg of lamb without the vegetables. Here is a sauce which you can pour on each serving as you hand it out: fry a handful of blanched, slivered almonds in a drop of oil till golden, add the defatted juices from the pan and a little water, and stir in 2 tablespoons black or golden raisins.
RACK OF LAMB WITH NEW POTATO, ONION & THYME GRATIN
Like French 'boulangère' potatoes, roasting your meat on top of your spuds means they soak up the flavoursome juices
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat a small roasting tin, and coat the lamb with 1 tbsp of the oil and some sea salt. Place the lamb, skin-side down, in the tin until the fat has turned brown, then sear all over. Transfer to a plate.
- Add the onion to the tin and cook for about 10 mins until soft. Stir in the potatoes, thyme, garlic and stock, and press down with a spoon. Put the lamb on top and roast in the oven for 25-30 mins until the potatoes are tender and the lamb cooked to your liking.
- Leave to rest under some foil for about 10 mins. Slice the lamb into cutlets and scatter with the reserved thyme sprigs. Serve with a spoonful of the potatoes and some simply cooked asparagus, if you like.
Nutrition Facts : Calories 613 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.5 milligram of sodium
EASY ROAST LEG OF LAMB
Roast a leg of lamb for a family feast. It's ideal served with roasties and your favourite spring vegetables for an Easter dinner or Sunday roast
Provided by Anna Glover
Categories Dinner
Time 2h
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
- Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
- Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
- Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.
Nutrition Facts : Calories 473 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.26 milligram of sodium
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- Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
- To make the rub, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Turn the oven on broil. Place the leg of lamb on a wire rack; place the rack directly on the top oven rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
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