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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
Jacques Pépin's Leg of Lamb with Potato Gratin (Great episode) | KQED
This is the season 2 finale episode of Today's Gourmet and it's a good one. Jacques Pépin makes a delicious meal featuring a robust and tender breaded leg of lamb. Jacques' potato gratin recipe is truly a work of art and he uses clever techniques that you're sure to incorporate into other recipes. The first course is a seared sea scallop with scallion and cracked pepper mustard sauce. For dessert, Jacques prepares a decadent apricot soufflé guaranteed to impress your dinner guests.
This episode is packed with fantastic kitchen tips including how to remove fat from a leg of lamb, which are the best bones to use for soup, how to pare scallops, how to clean a copper mixing bowl, the best way to beat egg whites, and more.
In This Episode:
00:00: How to carve a leg of lamb
3:32 How to roast lamb
4:55 How to make breading
5:59 How to make potatoes au gratin
9:50 Seared sea scallops with scallion and mustard dressing
14:59 How to clean a copper bowl
16:05 Apricot soufflé recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 26, 1992. Summer Glance
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Roasted Garlic Potatoes Recipe
RECIPE: Hi Guys, today I’m going to show you how to make tasty Roasted Garlic Potatoes. Cook at 220 degrees Celsius/425 degrees Fahrenheit. Link to Baking Tray:
We’ll need potatoes peeled and cut into wedges. Toss the potatoes with ground black pepper, salt and olive oil. Put the potatoes on a baking sheet in a single layer. Roast the potatoes and turn over the pieces. Roast until golden brown.
If you want a complete meal, roast a chicken at the same time as the potatoes. Click on the link below to use my easy roasted chicken recipe and you’ll have dinner in under an hour.
Melt butter in a saucepan. Add the garlic and stir into the butter. Add chopped parsley and stir. Spoon the garlic sauce over the potatoes and toss to coat evenly. These potatoes are really tasty and easy to make. I hope you’ll give them a try and let me know what you think in the comments below. Subscribe and I’ll see you next time. Thanks for watching :)
Roast leg of lamb boulangere potatoes
A delicious alternative for a Christmas roast enjoy this tasty recipe ????????????????
Einfach das Hackfleisch über die Kartoffeln gießen! Köstliches einfaches Abendessen!
Einfach das Hackfleisch über die Kartoffeln gießen das Ergebnis ist lecker und ganz easy‼️
Bereiten Sie dieses köstliche Rezept für ein Abendessen mit einfachen Zutaten zu! Sie erhalten eine fantastische herzhafte und köstliche Mahlzeit! Ich hoffe, dir gefällt das Rezept, zögere nicht, mir dein Feedback in den Kommentaren zu hinterlassen. Frieden und Liebe! Haben Sie einen köstlichen Tag! ????????????
Zutaten:
4-5 Kartoffeln
Olivenöl
Mit Salz und schwarzem Pfeffer würzen
1/2 TL süßer Paprika
Bei 380°F/190°C für 20 Minuten backen
450 g Hackfleisch
1 Zwiebel
Mit Salz und schwarzem Pfeffer würzen
1/2 TL süßer Paprika
1/2 TL Oregano
250 g passierte Tomaten hinzufügen
Fügen Sie mehr Mozzarella hinzu
Fenchel-Apfel-Salat mit Walnüssen:
Zutaten:
3 EL Zitronensaft, plus mehr nach Geschmack
1/2 TL Meersalz, schwarzer Pfeffer
1/4 Tasse natives Olivenöl extra
1 große Fenchelknolle, auf einer Mandoline in dünne Scheiben geschnitten
1 Granny-Smith-Apfel/ 1 grüner Apfel
3 Selleriestangen
Fenchelblätter oder grob gehackte Petersilienblätter dazugeben
1/2 Tasse geröstete Walnüsse
Mit Parmesan bestreuen
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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 ????
How to make really good Dauphinoise Potatoes, you will LOVE this recipe!
This Potato Dauphinoise recipe is a real hit and you will absolutely love it. Thinly sliced potatoes layered up with cream, garlic and cheese, there's a few different way to make this classic side dish but I have found a really good way to pull this off every time!
Ingredients-
➤ Around 5-6 large potatoes, I used Maris Piper
➤ 500ml double cream
➤ 2 cloves of garlic
➤ 150g Gruyère cheese
➤ Salt and pepper
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