Roasted Lamb with Potato Onion and Tomato Gratin
Elevate your next dinner gathering with this indulgent recipe for Roasted Lamb with Potato, Onion, and Tomato Gratin—a dish that effortlessly combines elegance and comfort. Featuring a perfectly seasoned lamb leg roasted to succulent perfection with a flavorful rub of garlic, fresh rosemary, and thyme, this show-stopping main is paired with a creamy gratin loaded with thinly sliced russet potatoes, sweet onions, and ripe tomatoes. Layered with a decadent mixture of heavy cream, Parmesan cheese, and buttery goodness, the gratin bakes to a bubbling, golden-brown finish. With just 30 minutes of prep and a touch of careful roasting, this hearty and luxurious meal is ideal for special occasions or a cozy family feast. Serve the lamb carved into tender slices alongside the creamy gratin for a truly unforgettable dining experience. Perfect for maximizing flavor while impressing guests, this recipe seamlessly combines rustic charm with gourmet appeal.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 kg lamb leg (bone-in or boneless)
- 4 tbsp olive oil
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tsp salt
- 1 tsp black pepper
- 4 russet potatoes, thinly sliced
- 2 onions, thinly sliced
- 4 ripe tomatoes, thinly sliced
- 1.5 cups heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tbsp unsalted butter, cubed
Instructions
Preheat oven to 180°C (350°F).
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
Rub the mixture all over the lamb leg. Let it sit at room temperature while you prepare the gratin.
Grease a baking dish with 1 tablespoon of olive oil. Layer half of the sliced potatoes at the bottom of the dish, followed by half of the onions and half of the tomatoes.
Season with a small pinch of salt and pepper. Repeat the layers with the remaining potatoes, onions, and tomatoes.
Pour the heavy cream evenly over the gratin and sprinkle the grated Parmesan cheese on top. Dot the surface with cubed butter.
Place the lamb on a roasting rack in the center of a roasting pan. Place the gratin dish in the same oven on a lower rack.
Roast the lamb for about 90 minutes (for medium-rare) or longer depending on desired doneness. Use a meat thermometer to check the internal temperature (63°C/145°F for medium-rare). Stir the gratin gently halfway through cooking to ensure even browning.
Once the lamb is done, remove it from the oven and let it rest for 15 minutes, covered loosely with foil.
Continue cooking the gratin for another 15-20 minutes, or until the top is golden brown and bubbly.
Carve the lamb into slices and serve alongside generous scoops of the potato, onion, and tomato gratin.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 40.5 g | 203% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1471 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
