Ingredients
- 6 3/8 garlic (cloves)
- 2 ocal gratin dish with split clove of garli arrange potatoes over bottom of (pan)
- 1 leg of lamb
- 1 clove garli rub bottom
- 575 gr baking potatoes
- 240 ml dry wine (white)
- 130 gr sweet peppers (roasted red)
- 80 ml olive oil
- 8 gr thyme salt pepper (minced freshly ground)
- 2 slices onions
- some with salt
- some salt
taste with salt, pepper and remaining one third 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.
