Roasted Leg of Lamb and Potato Onion Tart - Featured Recipe -
Featured Recipes

Roasted Leg of Lamb and Potato Onion Tart

Categories: Lamb
Step 1
1 whole leg of american lamb • cleaned and tied
1/2 cup olive oil
3 tbsp lamb spices
For the lamb:

Brush lamb with olive oil and sprinkle with lamb spices. Place onto a roasting rack and roast at 375° F for approximately 1-1/2 hours or until the internal temperature reaches 140° F. Allow the lamb to rest for a least 30 minutes before slicing.
Step 2
8 stainless steel 3-inch ring molds
4 eggs
1 cup heavy cream
1/4 tsp nutmeg
Wrap a piece of aluminum foil around the bottom of each mold to hold in the custard. In a medium size bowl combine eggs, heavy cream and nutmeg. Using a whisk, mix well until a uniform mixture is achieved.
Step 3
3 large yukon gold potatoes • peeled and sliced thin
1 cup butter • melted
Lightly butter ring molds and layer potatoes in an overlapping circle to produce a the shape of a rose and place onto a medium-sized sheet pan.
Step 4
1 cup onions • diced
Lightly sauté onions, without color. Place 1 tablespoon of onions on the bottom of each mold then fill with the custard mixture. Bake at 350° F until golden brown.
Step 5
1 tbsp fresh chives • minced
At time of service, slice lamb and divide among 8 preheated dinner plates. Place 1 onion tart on each place, garnish with minced chives and drizzle with lamb sauce.


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