Roast lamb with potato onion & pepper gratin
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Roast lamb with potato onion & pepper gratin
  Roast    Lamb    Potato    Onion    Pepper  
Last updated 6/12/2012 1:20:35 AM. Recipe ID 52394. Report a problem with this recipe.
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      Title: Roast lamb with potato onion & pepper gratin
 Categories: Casseroles
      Yield: 8 Servings
 
      6    Garlic cloves
      2 lb Baking potatoes, peeled
           -and very thinly sliced
      1 tb Minced thyme
           Salt
           Freshly ground pepper
      2 lg Onions, very thinly sliced
    1/2 lb Roasted sweet red peppers
      1 c  Dry white wine
    1/3 c  Olive oil
      1    Leg of lamb, bone in (6-7lb)
 
  This one-dish oven meal is easy to prepare and needs only a bottle of
  wine and a loaf of bread to make it complete.
  
  Split 1 clove garlic. Rub bottom of 16x10x2" ocal gratin dish with
  split clove of garlic. Arrange potatoes over bottom of pan. Chop
  together remaining 5 garlic cloves, and thyme. Season generously to
  taste with salt, pepper and 1/3 of garlic-thyme combination. Layer
  sliced onions on top. Season to taste with salt, pepper and another
  1/3 of garlic and thyme. Layer peppers on top of onions. Season to
  taste with salt, pepper and remaining 1/3 garlic and thyme. Pour over
  wine, then oil.
  
  Trim excess fat from lamb. Season meat to taste with salt and pepper.
  Place sturdy oven rack directly on top of gratin dish. Set lamb on
  rack so that juices will drip into gratin.
  
  Roast, uncovered, at 400'F. about 1 hour and 15 minutes for rare.
  Turn lamb every 15 minutes, basting with liquid from dish underneath.
  Remove from oven and let lamb stand on rack so that juices will drip
  into gratin.
  
  to serve, carve lamb into thin slices and arrange on warmed dinner
  plates or on serving platter with vegetable gratin alongside.
 




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Recipe ID 52394 (Apr 03, 2005)

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