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