Leg of lamb with potato-onion gratin with mint salsa verde from Tartine All Day: Modern Recipes for the Home Cook (page 279) by Elisabeth Prueitt and Jessica Washburn and Maria Zizka

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tzatziki; Treviso salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on April 25, 2022

    Not a total success. I was sceptical about cooking a leg of lamb in just over an hour and it turns out I was right. The stated temperature is too hot - the lamb is cooked but the fat doesn't really have time to render properly - several hours at a lower temperature would work better. I agree with julesamomof2 that the potatoes were too dry - the onions on top of mine were burnt to a cinder if they weren't directly under the lamb. More moisture required generally. Also, this dish is only recommended for real garlic lovers (luckily, we are!). I salvaged the potatoes after about 40 minutes by adding some more liquid and covering with foil, so I then had to put the lamb in its own roasting tin. It tastes good. Didn't make the salsa verde.

  • julesamomof2 on April 13, 2020

    This is the first recipe I've tried from the book and sadly, it will not be repeated. The lamb itself was wonderful, but as written it seemed too simple to me, so I added some rosemary and Dijon mustard to the marinade. The potatoes however, were dry and pretty bland. Now, I picked this recipe because I was looking for a dairy free version of au gratin potatoes so I knew what i was getting. But they needed more moisture, maybe some chicken broth would have helped. Roasting the lamb on rack over the gratin added nothing - maybe my lamb was too lean but there were no drippings to moisten the dish underneath. I guess cream and cheese really do make potatoes taste good after all.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.