Recipe provided by | Executive Chef Daniel J. Scannell
Servings: 8
INGREDIENTS
Leg of Lamb
1 American Lamb leg, boned, rolled and tied
1/2 cup olive oil
3 tablespoons Lamb spice
Potato Onion Tart
8 stainless steel 3-inch ring molds
4 eggs
1 cup heavy cream
1/4 teaspoon ground nutmeg
1 cup melted butter
3 large Yukon Gold potatoes, peeled and thinly sliced
1 cup diced onion, lightly sautéed
Fresh minced chives 1 tablespoon
DIRECTIONS
METHOD:
For the Lamb: Brush lamb with olive oil and sprinkle with lamb spice. Place onto a roasting rack; roast at 375°F for approximately 1-1/2 hours or until internal temperature reaches 140°F. Allow the lamb to rest for a least 30 minutes before slicing.
For the Potato Onion Tart: Wrap a piece of aluminum foil on the bottom side of each mold to hold in the custard. In a medium bowl, combine eggs, heavy cream and nutmeg. Using a whisk, mix well until a uniform mixture is achieved. Lightly butter ring molds; layer potatoes in an overlapping circle to produce the shape of a rose. Place onto a medium sheet pan. Place 1 tablespoon of onions on the bottom of each mold then fill with the custard mixture. Bake at 350°F until golden brown.
To Serve: 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.
Recipe and image provided by the American Lamb Board