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GIGOT ROTI AU GRATIN DE MONSIEUR HENNY

Submitted by  11 June 2009

 
 
 
 

Ingredients

6 garlic cloves 1 split the rest chopped,1kg potatoes peeled and very thinly sliced,salt and pepper,1 tblspn fresh thyme,2 lge onions very thinly sliced,5 medium tomatoes cored and thinly sliced,160ml dry white wine,80ml extra virgin olive oil,1 leg of lamb bone in (3-3.5 kg),

Method

Preheat the oven to 200 degrees C.
Rub the bottom of a large oval porcelain gratin dish (I have also been known to use a pyrex dish or roasting tin)with the split garlic clove. Arrange the potatoes, onions and tomatoes in the bottom of the dish. Season generously and some of the thyme and garlic. Pour on the white wine and then the oil.
Trim the thicker portions of fat from the leg of lamb. Season the meat. Place a sturdy cake rack or oven rack directly on top of the gratin dish. Set the lamb on the rack so the juices will drip into the gratin. (Sometimes I don't bother with the rack and put the meat straight on the shelf above the dish)
Roast uncovered for about an 1hour and 15 minutes for rare. For well done add 30-40 minutes. Turn the lamb every 15 minutes basting it with the liquid form the dish underneath.
Remove from the oven and let the lamb sit for 20 minutes before carving.
To serve, carve into thin slices and arrange on a platter with the vegetable gratin alongside.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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