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