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Balsamic Rotisserie Leg of Lamb with Potato Gratin

Rotisserie Lamb:
1Leg of lamb (6 to 7 pounds)
4 largecloves garlic, sliced
1/4 cup3- year balsamic vinegar
1/4 cupcooking olive oil
1/2 cupBalsamic vinegar
1/4 cupAged balsamic vinegar
Fine sea salt and freshly ground pepper
Potato Tomato Gratin:
5 clovesgarlic, 1 halved and the rest sliced
2 poundsbaking potatoes
sea salt
fresh ground pepper
2 teaspoonsfresh thyme
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Balsamic Rotisserie Leg of Lamb with Potato Gratin - Ingredients Continued

2 largeonions thinly sliced
5ripe tomatoes sliced
2/3 cupdry white wine
1/3 cupextra virgin olive oil
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Balsamic Rotisserie Leg of Lamb with Potato Gratin - Equipment List

Mandolines
Baking Dish
Whisks

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Balsamic Rotisserie Leg of Lamb with Potato Gratin - Instructions

Using the tip of a sharp knife, cut slits 1 inch long and 1/4 inch deep all over the
surface of the roast. Insert the garlic slices.

In a shallow baking dish large enough to hold the lamb, whisk together the 3-year aged
balsamic vinegar and olive oil. Season to taste with salt and pepper. Add the lamb and
turn to coat with the mixture. Marinate 1 hour at room temperature or 2 hours in the
refrigerator. Transfer lamb to a work surface and pat dry.

Preheat a convection oven with rotisserie or conventional oven to 375 F. If using a
rotisserie, attach lamb to it according to directions, or put lamb in a roasting pan.

Prepare the Potato Tomato Gratin by rubbing the bottom of a medium porcelain gratin
dish with the halves of garlic. Arrange the potatoes in a single layer in the dish.

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Balsamic Rotisserie Leg of Lamb with Potato Gratin - Instructions Continued

Season them with salt, pepper, and sliced garlic. Place the sliced onions in a single
layer on top of this. Season as you did the potatoes. Layer tomatoes on top and season
the same. Add the white wine and oil.

Place the gratin dish in the oven directly under the lamb, to allow the lamb to turn
on the rotisserie and the juices to drip into the gratin.

Cook the roast, basting occasionally with the balsamic vinegar until the meat
registers 140 F for medium, about 1 hour. Transfer the lamb to a cutting board and let
rest for 10 minutes. Slice thinly and arrange on a warmed platter. Drizzle with aged
balsamic vinegar.

Serves 6.

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Balsamic Rotisserie Leg of Lamb with Potato Gratin - Instructions Continued

Recipe courtesy of La Famiglia Giusti, Modena, Italy.

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