Roast Lamb With Vegetable Gratin - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
2 lbs potatoes, peeled and thinly sliced
2 large onions, thinly sliced
1 lb vine-ripened tomatoes, sliced
1/2 cup dry white wine
2 tbsp thyme leaves
3 3/4 lbs small leg of lamb
3 cloves garlic, cut into slivers
1-2 stalks rosemary, broken apart into small sprigs
2 tbsp butter, softened
None None Sea salt

Preparation

Preheat the oven to 400\u00b0F. Use a little of the oil to brush a 13 x 9-inch baking dish. Add the potatoes and season with salt and pepper. Add the onions then the tomatoes. Pour in the wine. Drizzle with remaining oil and sprinkle with thyme. Season with additional salt and pepper.
Trim the excess fat from the lamb, then make a dozen or so slits in the flesh. Stuff slivers of garlic and rosemary sprigs into the slits. Rub the lamb with softened butter. Place lamb on a rack that will sit on top of the vegetables (a smallish cake rack will do the job). Sprinkle the lamb with sea salt.
Roast for 1 hour 10 mins, turning twice during cooking. Transfer the lamb to a cutting board and cover loosely with foil. Let stand for 15 mins before slicing. Meanwhile, if the potatoes have not browned, increase the oven temperature to 425\u00b0F and continue roasting until they are golden.
Slice lamb and serve with the roasted vegetables.