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
Leg of Lamb
or Half a 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.
Season
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.
2.
Transfer to a rack or grill pan, roast in oven at 290 degrees F (145 degrees C) for about 90 minutes for medium to medium well, depending on the size of the leg and your preference.
3.
When cooked to your liking, set aside for at least 20 minutes to let the juices re-distribute.
4.
Slice according to your preference.
5.
Slice
Potatoes (3)
and then blanch them by putting them into boiling water for 2-3 minutes.
6.
Drain the potatoes, then sauté them in
Duck Fat (to taste)
with
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
.
7.
Saute sliced
Yellow Onions (to taste)
in
Duck Fat (to taste)
with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
8.
Add the juices which have collected from the resting lamb leg to the yellow onions.
9.
Add the
Guinness® Stout Beer (12 fl oz)
to the yellow onions and simmer until onions are soft but not mushy.
10.
Plate the lamb and the potatoes.
11.
Add the onion marmalade and a few dollops of
Nonfat Plain Greek Yogurt (to taste)
and enjoy!
Nutrition Per Serving
CALORIES
1485
FAT
91.8 g
PROTEIN
128.8 g
CARBS
21.0 g
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