Roast Leg of Lamb with Potato Gratin
This classic roast leg of lamb is seasoned with garlic and thyme, served with a flavorful jus, and paired with a rich, creamy potato gratin. A perfect meal for any festive gathering.
Nutrition Facts
Per Serving: Calories: 700 kcal, Fat: 40 g, Sodium: 550 mg, Carbohydrate: 40 g, Protein: 45 g
Descriptions
This recipe combines the timeless appeal of a roast leg of lamb, flavored with garlic and thyme, with a luscious, creamy potato gratin baked with Gruyère cheese.
The lamb is roasted to perfection and served with a jus made from the pan drippings. The gratin, rich with cream and cheese, perfectly complements the lamb’s tenderness, making this dish ideal for festive occasions or special family dinners.
Directions
1- Preheat the oven to 450°F.
2- Prepare the lamb:
- Rub the lamb with salt, pepper, minced garlic, and thyme.
- Place it on a roasting rack with crushed bones and trimmings underneath.
3- Roast the lamb:
Place the lamb in the oven and roast at 450°F for 10 minutes to sear, then reduce the heat to 400°F and continue roasting for 40-45 minutes for medium-rare.
4- Make the potato gratin:
Peel and thinly slice the potatoes using a mandoline. Layer them in a greased baking dish.
5- Cook the potatoes:
- Heat the milk in a saucepan and add the potato slices.
- Simmer for 10 minutes until tender.
- Drain and layer the potatoes in the dish, seasoning with salt, pepper, and nutmeg.
6- Add cream and cheese:
- Pour cream over the potatoes and top with grated Gruyère.
- Repeat layering if necessary, finishing with a final sprinkle of cheese and small butter pieces on top.
7- Bake the gratin:
Place the dish in the oven and bake for 30-35 minutes until golden brown and bubbly.
8- Prepare the jus:
- Once the lamb is done, remove it and let it rest for 30 minutes.
- Meanwhile, make the jus by deglazing the roasting pan with water or broth and reducing the liquid to concentrate the flavors.
9- Serve:
Slice the lamb and arrange it on a serving platter.
Garnish with watercress if desired, and serve with the potato gratin and jus on the side.
Note's
- For a more flavorful jus, consider adding a splash of red wine when deglazing the pan.
- Let the lamb rest for at least 30 minutes after cooking to allow the juices to redistribute, ensuring a moist, tender roast.
- You can prepare the potato gratin ahead of time and reheat it just before serving.
Ingredients
For the Lamb:
- 1 leg of lamb (4.4 lbs)
- 2 garlic cloves, crushed
- 1 sprig thyme
- Salt and pepper
- 2 tablespoons butter or olive oil
For the Potato Gratin:
- 4 large potatoes, peeled and thinly sliced
- 1 cup milk
- 1 ½ cups heavy cream
- 7 oz Gruyère cheese, grated
- 1 garlic clove, halved
- 1 pinch ground nutmeg
- Salt and pepper
- 2 tablespoons butter
