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Since I am working on weekends and my day-off’s fall on Monday and Tuesday, Bella and I celebrated Easter today, with a great lunch and a couple of good movies, a long walk in the park and not much else…….. 🙂
A whole lamb leg would have been too much for Bella and I, so my butcher was nice enough to sell me half a deboned leg. In the spirit of a lazy day I kept it simple – just the lamb roast with some potatoes and onion marmalade.
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Happy early Easter ! Life is Good ! 🙂
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Roast Leg Of Lamb
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Roast Leg Of Lamb
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Preparation :
To read instructions, hover over pictures
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- season lamb with cracked black pepper, kosher salt and granulated garlic, sear on all sides until golden brown
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- transfer to a rack or grill pan, roast in oven at 290 degrees for about 90 minutes for medium to medium well, depending on the size of the leg and your preference
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- when cooked to your liking,, set aside for at least twenty minutes to let the juices re-distribute
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- slice according to your preference (I like mine about 1/3 of an inch thick)
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- meanwhile,blanch potatoes in salted water, drain
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- saeson with kosher salt and cayenne pepper, saute in duckfat
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- saute sliced onions in duck fat, season with salt and pepper
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- add the juices which have collected from the resting lamb leg to the onions
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- add guinnes beer and simmer until onions are very soft but not mushy, check / adjust seasoning
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- plate lamb and potatoes
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- add onion marmalade and a few dollops of greek yogurt
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- Roast Leg Of Lamb
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- Roast Leg Of Lamb
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ChefsOpinion 