Roasted Lamb with Monsieur Henry's Potato, Onion, and Tomato Gratin

Name: Roasted Lamb with Monsieur Henry's Potato, Onion, and Tomato Gratin
Ingredients: 6 cloves of garlic (1 split, the rest chopped); 2 pounds russet potatoes, peeled and very thinly sliced; Salt and black pepper, to taste; 1 tablespoon fresh thyme; 2 large onions, very thinly sliced; 5 medium-sized tomatoes (about 1 pound), cored and thinly sliced; 2/3 cup dry white wine; 1/3 cup olive oil; 1 leg of lamb, with bone in (about 6 to 7 pounds)

August 20, 2004

Roasting the lamb on a large oven or cake rack that's placed over the gratin dish allows its succulent juices to flavor the vegetables. This spring dish is one of my favorite recipes from Bistro Cooking (Workman, 1989), by Patricia Wells.

Recipe notes

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