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Crying Leg Of Lamb




Source of Recipe


Australian Womens Weekly


Recipe Introduction


The lamb is placed on a rack over the potato gratin and the juices "cry" into them.


List of Ingredients




1 (2kg) leg of lamb, trimmed of excess fat and scored
1 tablespoon olive oil
700g desiree potatoes, peeled and thinly sliced
1 small onion
thyme leaves
½ cup chicken stock

Sautéed vegetables:
1 tablespoon olive oil, extra
1 Spanish onion, chopped
1 clove garlic
2 zucchinis, sliced
½ punnet cherry tomatoes
2 tablespoons chopped parsley


Recipe



Preheat oven to 200°C.

Rub a baking dish with garlic. Layer potatoes and onion into dish, seasoning well and scattering with thyme in between each layer. Pour over chicken stock.

Heat olive oil in a frying pan. Cook lamb on both sides until browned. Place lamb on top of potatoes and season well. Place in oven and cook for 10 minutes. Drop the temperature to 180°C and cook for a further hour and 5 minutes. Remove and cover loosely with foil.

Heat olive oil in a frying pan add onion and garlic. Cook until soft, add zucchinis and tomatoes. Cook until soft. Slice lamb and serve with sauteed vegetables.

Serves 6.