Roast Lamb with Potatoes, Onions and Tomatoes

Around the World with Rania - "Recipes from France"
KDKA Pittsburgh Today Live 2/15/2012

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader
Download Adobe Reader

Roast Lamb with Potatoes, Onions and Tomatoes

6 garlic cloves - 1 split - the rest chopped
2 pounds potatoes, peeled and thinly sliced
Salt and freshly ground pepper to taste
3 tablespoons fresh thyme - chopped
2 large onions, very thinly sliced
5 medium tomatoes, cored and thinly sliced
2/3 cup dry white wine
1/3 cup extra-virgin olive oil

1 leg of lamb, bone-in about 6 - 7 pounds

Preheat the oven to 350 degrees.

Grease a large baking pan - rub with garlic clove and arrange potatoes in a single layer - season with salt, pepper, and some of the thyme and chopped garlic. Layer the sliced onions on top; season as with the potatoes layer the tomatoes on top of the onions. Repeat seasonings. Pour on the white wine and olive oil.

Trim the thicker portions of fat from the lamb leg. Season the meat with salt and pepper. Place a sturdy cake rack directly on top of the baking pan. Set the lamb on the rack, so that the juices will drip into the vegetables. Roast, uncovered, until meat thermometer reaches 150 degrees internal temperature - about 1 hour and 45 minutes.

To serve:
Allow lamb to rest for 20 minutes - carve into thin slices and arrange on warmed dinner plates with vegetables on the side.

Serves: 8

KitchenNet Inventory Close Out Sale
Copyright © 2018™