---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Roasted Leg Of Lamb Over Potato Gratin
 Categories: Main Dish
      Yield: 8 Servings
 
      3 lb Leg Of Lamb,Boneless
      3 lb Russet Or Yukon Gold
  Potatoes,Sliced, But Not
           -Peeled
      2    Sweet Onions,Sliced
      1 c  Soup Stock,Home Made Turkey
           -Stock Preferred
      2 t  Herbs De Provence
           Salt,To Taste
           Pepper,Freshly Ground, To
           -Taste
      3 T  Olive Oil

[Note: Looking for a meal to showcase the kamado? Just try this in a
weber! The dish is derived from the french "Épaule d'agneau À la
boulangère." the kamado adds a slightly smokey roasted meat flavor that
isn't available in an ordinary oven. I use leg of young lamb, rather
than the traditional lamb shoulder, due to availibility. Family rating:
4.5/5, david's rating: 4.5/5. ]
Place a heat deflector (e.g. pizza stone) on the lower rack of the
Kamado. Heat and stabilize the Kamado to 375 degrees F. While the
Kamado is heating, prepare meat by trimming excess fat, then rubbing
with salt, pepper, and herbs. On the stove top, brown the meat in olive
oil over high heat in a Dutch oven. Remove meat from the Dutch oven and
allow to rest at room temperature. Layer potatoes and onions in the
Dutch oven, then add the stock. Bring stock to a boil, then transfer
Dutch oven to the main grill of the Kamado and bake for 20 minutes.
Place browned meat on top of potatoes and onions, and roast for another
30 minutes. Close the dampers on the Kamado to extinguish the fire, and
continue cooking for 20 additional minutes as Kamado cools. Remove
Dutch oven from the Kamado, carve the lamb, and arrange slices atop
potatoes and onions. Pour the carving juices over the finished dish.

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