Categories: Casseroles 
      Yield: 8 servings 
  
      6    Garlic cloves 
      2 lb Baking potatoes, peeled 
           -and very thinly sliced 
      1 tb Minced thyme 
           Salt 
           Freshly ground pepper 
      2 lg Onions, very thinly sliced 
    1/2 lb Roasted sweet red peppers 
      1 c  Dry white wine 
    1/3 c  Olive oil 
      1    Leg of lamb, bone in (6-7lb) 
  
  This one-dish oven meal is easy to prepare and needs only a bottle of 
  wine and a loaf of bread to make it complete. 
   
  Split 1 clove garlic. Rub bottom of 16x10x2" ocal gratin dish with 
  split clove of garlic. Arrange potatoes over bottom of pan. Chop 
  together remaining 5 garlic cloves, and thyme. Season generously to 
  taste with salt, pepper and 1/3 of garlic-thyme combination. Layer 
  sliced onions on top. Season to taste with salt, pepper and another 
  1/3 of garlic and thyme. Layer peppers on top of onions. Season to 
  taste with salt, pepper and remaining 1/3 garlic and thyme. Pour over 
  wine, then oil. 
   
  Trim excess fat from lamb. Season meat to taste with salt and pepper. 
  Place sturdy oven rack directly on top of gratin dish. Set lamb on 
  rack so that juices will drip into gratin. 
   
  Roast, uncovered, at 400'F. about 1 hour and 15 minutes for rare. Turn 
  lamb every 15 minutes, basting with liquid from dish underneath. 
  Remove from oven and let lamb stand on rack so that juices will drip 
  into gratin. 
   
  to serve, carve lamb into thin slices and arrange on warmed dinner 
  plates or on serving platter with vegetable gratin alongside.