Recipe: Galette Lyonnaise and other side dIsh suggestions for lamb dinner

Dear Janet: If you are going to grill or bake your lamb, I suggest a delightful potatoes Lyonnese or a casserole of Scalloped Potatoes, & your asparagus vegetable platter. If, on the other hand, you are planning on serving the lamb in a Moroccan Stew or something of the like, I suggest a Rice Pilaff together with your vegetables.

As a salad for the Lamb you must have a Tabbuleh, which is a Mediterranean (Arab, Lebanese or Turkish)Salad.

For dessert I advice that you go to your specialty store & ask for some BAKLAVA.

If you are interested in this recipes just let me know & I will gladly post them & congratulations on your Mediterranean or Lebanese Menu!

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GALETTE LYONNAISE (LYONNAISE POTATO GALETTE)
Source: Bistro Cooking by Patricia Wells
Servings: 6

The bistros of Lyons are a potato lover's paradise. This version, typical of the simple potato and onion mixtures typically served with roast meats or steak, is quick and easy to prepare.

2 kg baking potatoes (2 pounds), peeled
2 medium onions
6 tbsp butter; unsalted (3 oz), divided use
freshly grated nutmeg
salt
freshly ground black pepper

Boil or steam the potatoes until tender and mashable. Drain. Let the potatoes rest for a few minutes. Coarsely mash with a fork, leaving a few irregular chunks.

Preheat the broiler.

Halve the onions lengthwise; cut each half into thin half-moon rounds.

In a large skillet, melt 1/3 of the butter over medium-high heat. Add the onions and saute until soft and golden, about 10 minutes.

Add 1/3 more of the butter and melt. Add the potatoes, season generously with nutmeg, salt and pepper, and cook, tossing the mixture about 2 or 3 more minutes.

Transfer the mixture to a gratin dish. Smooth with the back of a large spoon, then dot with the remaining butter.

Brown lightly under the broiler.

Serve immediately.