Email to Cat      

St. Patrick's Day: Leg of Lamb "Black and Tan"

Source of Recipe

Bon Appétit


Recipe Introduction

"Inspired by Britain's classic drink -- lager topped with stout -- the sauce is a natural for lamb. Taste it and add more honey to offset any bitterness and get just the balance you want."

List of Ingredients

1 (6-1/4-pound) leg of lamb, boned, butterflied, trimmed of excess fat and sinew (reserve bone and trimmings for sauce)
1 small onion, chopped
3/4 cup chopped peeled carrots
1-1/2 cups beef broth
1/2 cup Guinness Extra Stout
1/2 cup Harp lager beer
2 Tbsp honey mustard
1/3 cup balsamic vinegar
1 Tbsp granulated garlic
3 Tbsp lemon pepper seasoning
2 Tbsp (1/4 stick) chilled butter, cut into 4 cubes
1 Tbsp (or more) honey

Disposable 11-3/4- x 8-1/2- x 1-1/4-inch aluminum baking pan


Recipe

Preheat oven to 350 degrees. Arrange lamb bone, trimmings, onion, and carrots in roasting pan. Roast until browned, stirring occasionally, about 1 hour.

Pour off fat and discard lamb bone from roasting pan. Place roasting pan over 2 burners; add broth and bring to boil, scraping up any browned bits. Strain into medium saucepan; discard solids in strainer. Add stout, lager, and mustard; boil until reduced to 3/4 cup, about 5 minutes. (Do Ahead: Can be made 1 day ahead. Cover and refrigerate. Rewarm before finishing sauce.)

Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on one side of grill). Add enough water to pan to reach depth of 1 inch.

Preheat barbecue (medium heat). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light gas burners on left and right, leaving center burner off. If using 2-burner gas grill, light burners on side opposite disposable pan.

Place lamb on rimmed baking sheet. Brush lamb all over with balsamic vinegar; sprinkle all over with granulated garlic, then lemon pepper. Place lamb, rounded side up, on grill rack over aluminum pan. Cover grill and cook lamb until instant-read thermometer inserted into thickest part of lamb registers 125 degrees for medium-rare (temperature of thinner parts of lamb will register between 135 and 145 degrees, and will vary from medium- to well-done), maintaining temperature of barbecue between 350 and 375 degrees, 1 to 1-1/2 hours. Transfer lamb to cutting board; let rest 10 minutes.

Makes 8 servings.