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How To make Roast Lamb with Potato, Onion and Pepper Gratin
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.
How To make Roast Lamb with Potato, Onion and Pepper Gratin's Videos
What's the Best Dish to Try at the Lamb Shoulder Boulangere a French Bistro Classic?
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Lamb Boulangere
Floury potatoes King Edward,
Maris piper or Russet 3 large
Large white onions 2
Chicken or veg stock 750ml - 1.3 pints
Picked thyme a few sprigs
Salt and pepper to taste
Lamb shoulder 1
Rosemary 1 large sprig
Garlic 1 large clove
Anchovy fillets 4
Salsa verde
Parsley 1 small bunch
Mint 1 small bunch
Dijon mustard 1 tsp
Anchovy fillets 1
Capers 1 tsp
Preserved lemon 1/4
Red wine vinegar 1 tbsp
Extra virgin olive oil 3 tbsp
Lamb Shoulder Boulangere a French Bistro Classic
French Boulangeries are bakeries that focus on bread and other savoury items, whereas a patisserie specialises in cakes. When the boulangerie closes for the day the ovens are turned off but take some time to cool down, the local housewives were invited to utilise the ovens and would bring their casserole pots filled with onions, potatoes, stock and lamb to slowly bake for a few hours.
Lamb boulangere is my favourite version but I also often prepare the potato dish with vegetable stock which makes a gorgeous vegan meal.
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Garlic and Herb Roast Leg of Lamb, Slow Cooked
Garlic and Herb Roast Leg of Lamb, Slow Cooked to perfection.
This recipe will give you a perfect roast leg of lamb every time. If you can, buy a Spring leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for.
This one has the bone still attached, hence making it tastier and extra moist which is my preference. It’s cooked at a lower temperature for a longer time resulting in more even cooking throughout plus juicier. Use woody rosemary if you can, it will be easier to insert.
If you don’t have a roasting rack, cut a peeled onion in two and place your lamb leg on the onion so it sits higher than the liquid.
Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.
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Lamb & potatoes gratin
This dish is absolutely delicious
Low cost to make it aswell
Reusing left over to it’s all capacity ????
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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