Serves:

Ingredients:

Directions:

Preheat the oven to 325 degrees.

In a large roasting pan, arrange potatoes in a single layer. Season the potatoes with salt, pepper, and some of the thyme and chopped garlic. Layer the sliced onions on top; season as with the potatoes and layer the tomatoes on top of the onions. Repeat seasonings. Pour the white wine and olive oil over the vegetables. Trim the thicker portions of fat from the lamb leg and season the meat with salt and pepper. Place a sturdy rack directly on top of the vegetables in the roasting pan. Set the lamb on the rack, so that the juices will drip into the gratin. Roast, uncovered, for about 15 - 20 minutes per pound until meat thermometer reaches 140 - 145 degrees internal temperature, for medium rare. If you want your meat to reach an internal temperature of 160 degrees, for medium, roast for about 20 - 25 minutes per pound.

To serve: Allow lamb to sit for 20 minutes - carve into thin slices and arrange on warmed dinner plates with vegetable gratin on the side.