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

Roasted Leg of Lamb and Potato Onion Tart

Categories: Lamb
Portions:
8
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.
Notes

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