LEG OF MAGELLANIC LAMB WITH CHARDONNAY AU GRATIN
(serves 6/8)

Ingredients

4 garlic cloves (1 balved,
3 finely minced)
½ cup olive oli, extra virgin
2 lbs (1 k) potatoes, peeled and thinly sliced
Salt and pepper
1 tablespoon fresh thyme chopped
2 onions, in fine julienne strips
5 tomatoes, sliced
2/3 cup Chardonnay or other dry white wine
1 leg (4-5 lbs 2- 2 ½ k) boned
Magellanic lamb

Preparation

1.- Preheat the oven to the maximum to heat. Take a 10x15 in (26x40 cm) baking pan and rub the sides and bottom with garlic and sprinkle with some oil. Spread the potatoes in one layer and season with salt and pepper. Sprinkle with some thyme and minced garlic. Place one layer of onions on top and sprinkle with salt, pepper, thyme and garlic. Cover with a layer of tomatoes and sprinkle with salt, pepper, thyme and garlic. Repeat the procedure with the remaining vegetables. Pour the wine and the oil on top.

2.- Season the lamb with salt, pepper and the rest of the thyme. Put a wire rack inside the baking pan on top of the vegetables, and places the lamb on top. Put the baking pan in the oven and roast, uncovered, for one hour or to the desired degree. Transfer the roast onto a serving platter and cover with aluminium foil; let stand for 10 minutes before carving. Serve with vegetables.