Preparation:
This one-dish 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 garlic-thyme combination. Layer sliced 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 alongsid |
