02-20-2007, 04:02 AM
Ingredients :
6 x cloves garlic
1 kg baking potatoes
salt and freshly ground pepper
fresh thyme
2 x onions, thinly sliced
2/3 cup dry white wine
1 lrg leg of lamb, unboned
Method :
Preheat the oven to 220 c.
Arrange the sliced potatoes over the base of a large baking dish then top with salt and pepper to taste, some thyme leaves and some of the minced garlic.
Place the onions on top of the potato mixture then pour the white wine over.
Trim as much fat as you wish from the lamb then place the lamb over the vegetables, or alternatively, place the lamb on a rack which sits over the vegetables. (This allows the delicious lamb juices to drip into the vegetables to flavour them as they cook).
Place the lamb and vegetable structure in the oven and roast for 1 1/2 hours until the lamb is cooked medium and the vegetables are golden and soft.
Remove the lamb from the oven and cover with foil while allowing to rest for 10 minutes then carve and serve with the potato mixture.
6 x cloves garlic
1 kg baking potatoes
salt and freshly ground pepper
fresh thyme
2 x onions, thinly sliced
2/3 cup dry white wine
1 lrg leg of lamb, unboned
Method :
Preheat the oven to 220 c.
Arrange the sliced potatoes over the base of a large baking dish then top with salt and pepper to taste, some thyme leaves and some of the minced garlic.
Place the onions on top of the potato mixture then pour the white wine over.
Trim as much fat as you wish from the lamb then place the lamb over the vegetables, or alternatively, place the lamb on a rack which sits over the vegetables. (This allows the delicious lamb juices to drip into the vegetables to flavour them as they cook).
Place the lamb and vegetable structure in the oven and roast for 1 1/2 hours until the lamb is cooked medium and the vegetables are golden and soft.
Remove the lamb from the oven and cover with foil while allowing to rest for 10 minutes then carve and serve with the potato mixture.