Cooking Instructions
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Step 1
Preheat the oven to 290 degrees F (145 degrees C).
Step 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.
Step 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.
Step 4
When cooked to your liking, set aside for at least 20 minutes to let the juices re-distribute.
Step 5
Slice according to your preference.
Step 6
Slice
Potatoes (3)
and then blanch them by putting them into boiling water for 2-3 minutes.
Step 7
Drain the potatoes, then sauté them in
Duck Fat (to taste)
with
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
.
Step 8
Sauté sliced
Yellow Onions (to taste)
in
Duck Fat (to taste)
with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 9
Add the juices which have collected from the resting lamb leg to the yellow onions.
Step 10
Add the
Guinness® Stout Beer (12 fl oz)
to the yellow onions and simmer until onions are soft but not mushy.
Step 11
Plate the lamb and the potatoes.
Step 12
Add the onion marmalade and a few dollops of
Nonfat Plain Greek Yogurt (to taste)
and enjoy!
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