Roast Lamb With Vegetable Gratin Recipe

Name: Roast Lamb With Vegetable Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 2 lbs potatoes, peeled and thinly sliced; 2 large onions, thinly sliced; 1 lb vine-ripened tomatoes, sliced; 1/2 cup dry white wine; 2 tbsp thyme leaves; 3 3/4 lbs small leg of lamb; 3 cloves garlic, cut into slivers; 1-2 stalks rosemary, broken apart into small sprigs; 2 tbsp butter, softened; None None Sea salt

Servings: persons

1/4 cup extra virgin olive oil
2 lbs potatoes, peeled and thinly sliced
2 large onions, thinly sliced
1 lb vine-ripened tomatoes, sliced
1/2 cup dry white wine
2 tbsp thyme leaves
3 3/4 lbs small leg of lamb
3 cloves garlic, cut into slivers
1-2 stalks rosemary, broken apart into small sprigs
2 tbsp butter, softened
None None Sea salt

1
Preheat the oven to 400u00b0F. Use a little of the oil to brush a 13 x 9-inch baking dish. Add the potatoes and season with salt and pepper. Add the onions then the tomatoes. Pour in the wine. Drizzle with remaining oil and sprinkle with thyme. Season with additional salt and pepper.
2
Trim the excess fat from the lamb, then make a dozen or so slits in the flesh. Stuff slivers of garlic and rosemary sprigs into the slits. Rub the lamb with softened butter. Place lamb on a rack that will sit on top of the vegetables (a smallish cake rack will do the job). Sprinkle the lamb with sea salt.
3
Roast for 1 hour 10 mins, turning twice during cooking. Transfer the lamb to a cutting board and cover loosely with foil. Let stand for 15 mins before slicing. Meanwhile, if the potatoes have not browned, increase the oven temperature to 425u00b0F and continue roasting until they are golden.
4
Slice lamb and serve with the roasted vegetables.

1692

kcal

Calories

111

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 2 lbs potatoes, peeled and thinly sliced, 2 large onions, thinly sliced, 1 lb vine-ripened tomatoes, sliced, and more.

Yes, Roast Lamb With Vegetable Gratin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Lamb With Vegetable Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions