This roast is perfect for a delicious Easter centerpiece. Here the roast is perfectly paired with duck-fat-fried potatoes, caramelized onion marmalade, and greek yogurt. Enjoy!
Total Time
1hr 35min
4.3
3 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
1
Boneless Leg of Lamb
•
to taste
Freshly Ground Black Pepper
•
to taste
Kosher Salt
•
1
pinch
Granulated Garlic
•
3
Medium
Potatoes
•
to taste
Cayenne Pepper
•
to taste
Duck Fat
•
to taste
Yellow Onions
•
12
fl oz
Guinness® Stout Beer
•
to taste
Nonfat Plain Greek Yogurt
Cooking Instructions
1.
Preheat the oven to 290 degrees F (145 degrees C).
2.
Season Boneless Leg of Lamb (1) with Freshly Ground Black Pepper (to taste), Kosher Salt (to taste), Cayenne Pepper (to taste), and Granulated Garlic (1 pinch). Sear on all sides until golden brown.
3.
Transfer to a rack or grill pan, and roast in the oven at 290 degrees F (145 degrees C) for about 90 minutes for medium to medium well, depending on the leg size and your preference.
4.
When cooked to your liking, set aside for at least 20 minutes to let the juices re-distribute.
5.
Slice according to your preference.
6.
Slice Potatoes (3) and then blanch them by putting them into boiling water for 2-3 minutes.
7.
Drain the potatoes, then sauté them in Duck Fat (to taste) with Kosher Salt (to taste) and Cayenne Pepper (to taste).
8.
Sauté sliced Yellow Onions (to taste) in Duck Fat (to taste) with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
9.
Add the juices which have collected from the resting lamb leg to the yellow onions.
10.
Add the Guinness® Stout Beer (12 fl oz) to the yellow onions and simmer until onions are soft but not mushy.
11.
Plate the lamb and the potatoes.
12.
Add the onion marmalade and a few dollops of Nonfat Plain Greek Yogurt (to taste) and enjoy!
Nutrition Per Serving
CALORIES
1411
FAT
56.8 g
PROTEIN
196.9 g
CARBS
21.0 g
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