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How To make Roast Lamb with Potato, Onion and Pepper Gratin
6 Garlic cloves
2 lb Baking potatoes, peeled
-and very thinly sliced 1 tb Minced thyme
Salt Freshly ground pepper 2 lg Onions, very thinly sliced
1/2 lb Roasted sweet red peppers
1 c Dry white wine
1/3 c Olive oil
1 Leg of lamb, bone in (6-7lb)
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 alongside.
How To make Roast Lamb with Potato, Onion and Pepper Gratin's Videos
These Are The Best Roasted Potatoes In The World | Epicurious 101
Professional chef and culinary instructor Frank Proto returns, this time demonstrating how with a little know-how and a couple of extra steps, you can make the best roasted potatoes you've ever had.
Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
Editor: JC Scruggs
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kyle LeClaire
Audio: Lily Van Leeuwen
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
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Graphics, Animation, VFX: Léa Kichler
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0:00 Roasted Potatoes 101
0:23 Chapter One - Prep Potatoes
2:05 Chapter Two - Parboil
3:48 Chapter Three - Frying
6:00 Chapter Four - Roasting
7:50 Time To Taste
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5 Potato Side Dishes So Good They’ll Steal The Show
Hello Food Wishers! Chef John's Corporate Overlords here with 5 potato side dishes so good they’ll steal the show! Chef John’s Lemon Pepper Potatoes are packed full of flavor, and Potatoes Romanoff is a steakhouse classic that will elevate any cut of beef. Whether you want beautiful Fondant Potatoes to complement your roast or you’re ready to let the potato take the spotlight with German Potato Dumplings, Chef John has the perfect potato dish for you!
Fondant Potatoes:
Lemon Pepper Potatoes:
German Potato Dumplings (Kartoffelkloesse):
Potatoes Romanoff:
Baked Potato Puffs:
0:00 Fondant Potatoes
5:15 Lemon Pepper Potatoes
13:36 German Potato Dumplings (Kartoffelkloesse)
22:50 Potatoes Romanoff
30:57 Baked Potato Puffs
Scalloped Potato Roll
See the recipe here!
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Potatoes Au Gratin The Perfect Side | Chef Jean-Pierre
Hello friends, today I bring you the long-awaited recipe for Potatoes Au Gratin - the perfect side dish to pair with Steak Au Poivre or even enjoy on its own. I personally enjoy snacking on the extra trimmings from the tray, which makes for a delicious treat. If you decide to make this dish, please let me know how it turned out in the comments below.
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Rack of Lamb | Herb-Crust | Leek & Potato Gratin
Rack of lamb is definitely a dish for a fancy dinner party, a special occasion, or you want to give yourself a treat. A lamb rack consists of 8 ribs, which is plenty for two people. Follow this recipe and you'll get lamb that is beautifully tender and a delicious herby crust. Also in this video I show you how to make leek and potato gratin - savoury leek and potato with a cheesy top.
The written recipe for Rack of Lamb is here:
The written recipe for Leek and Potato Gratin is here:
CHAPTERS
00:00 Intro
00:52 How to Cook Leek & Potato Gratin
4:50 How to Cook Rack of Lamb
8:35 Dedications
9:05 The Funniest KeefCooks Taste Test Ever!
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Jacques Pépin's Leg of Lamb with Potato Gratin (Great episode) | KQED
This is the season 2 finale episode of Today's Gourmet and it's a good one. Jacques Pépin makes a delicious meal featuring a robust and tender breaded leg of lamb. Jacques' potato gratin recipe is truly a work of art and he uses clever techniques that you're sure to incorporate into other recipes. The first course is a seared sea scallop with scallion and cracked pepper mustard sauce. For dessert, Jacques prepares a decadent apricot soufflé guaranteed to impress your dinner guests.
This episode is packed with fantastic kitchen tips including how to remove fat from a leg of lamb, which are the best bones to use for soup, how to pare scallops, how to clean a copper mixing bowl, the best way to beat egg whites, and more.
In This Episode:
00:00: How to carve a leg of lamb
3:32 How to roast lamb
4:55 How to make breading
5:59 How to make potatoes au gratin
9:50 Seared sea scallops with scallion and mustard dressing
14:59 How to clean a copper bowl
16:05 Apricot soufflé recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 26, 1992. Summer Glance
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
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