Recipe - Roast Lamb With Potato Onion And Pepper Gratin

6 Garlic cloves
2 pound Baking potatoes, peeled
and very thinly cut or sliced up
1 tablespoon Minced thyme
Salt
Freshly ground pepper
2 lg Onions, very thinly cut or sliced up
One half pound Roasted sweet red peppers
1 cup Dry white wine
1/3 cup Olive oil
1 Leg of lamb, bone in (67lb)

This onedish oven meal is easy to prepare and needs only a bottle of
wine and a loaf of bread to make it complete.

Split 1 clove garlic. Rub bottom of 16x10x2" ocal gratin dish with
split clove of garlic. Arrange potatoes over bottom of pan. Chop
together remaining 5 garlic cloves, and thyme. Season generously to
taste with salt, pepper and 1/3 of garlicthyme combination. Layer
cut or sliced up onions on top. Season to taste with salt, pepper and another
1/3 of garlic and thyme. Layer peppers on top of onions. Season to
taste with salt, pepper and remaining 1/3 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip