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Leg of Lamb Black and Tan Recipe

Leg of Lamb Black and Tan Recipe

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Ingredients

Count

Nutrition

1014

Calories

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Ingredients:

Serving

1 6 1/4- lb 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 tsp (or more) honey

Directions:

Preheat oven to 350°F. 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 1 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°F for medium-rare (temperature of thinner parts of lamb will register between 135°F and 145°F and will vary from medium to well-done), maintaining temperature of barbecue between 350°F and 375°F, 1 to 1 1/2 hours. Transfer lamb to cutting board; let rest 10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1014.05 Kcal (4246 kJ)
Calories from fat	685.28 Kcal
		% Daily Value*
Total Fat	76.14g	117%
Cholesterol	332.76mg	111%
Sodium	378.51mg	16%
Potassium	658.74mg	14%
Total Carbs	7.36g	2%
Sugars	3.93g	16%
Dietary Fiber	0.59g	2%
Protein	66.49g	133%
Vitamin C	1.7mg	3%
Vitamin A	0.4mg	13%
Iron	7.2mg	40%
Calcium	48.6mg	5%

Amount Per 100 g
Calories	209.04 Kcal (875 kJ)
Calories from fat	141.27 Kcal
		% Daily Value*
Total Fat	15.7g	117%
Cholesterol	68.6mg	111%
Sodium	78.03mg	16%
Potassium	135.8mg	14%
Total Carbs	1.52g	2%
Sugars	0.81g	16%
Dietary Fiber	0.12g	2%
Protein	13.71g	133%
Vitamin C	0.4mg	3%
Vitamin A	0.1mg	13%
Iron	1.5mg	40%
Calcium	10mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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