Leg Of Lamb "Black And Tan" Recipe

Name: Leg Of Lamb "Black And Tan"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 tablespoons honey mustard; Disposable 11 3/4x8 1/2x1 1/4-inch aluminum baking pan; 1/3 cup balsamic vinegar; 1 tablespoon granulated garlic; 3 tablespoons lemon pepper seasoning; 2 tablespoons (1/4 stick) chilled butter, cut into 4 cubes; 1 teaspoon (or more) honey

Servings: persons

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 tablespoons honey mustard
Disposable 11 3/4x8 1/2x1 1/4-inch aluminum baking pan
1/3 cup balsamic vinegar
1 tablespoon granulated garlic
3 tablespoons lemon pepper seasoning
2 tablespoons (1/4 stick) chilled butter, cut into 4 cubes
1 teaspoon (or more) honey

1
Preheat oven to 350u00b0F. Arrange lamb bone, trimmings, onion, and carrots in roasting pan. Roast until browned, stirring occasionally, about 1 hour.
2
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.
3
Do ahead:
4
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.
5
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.
6
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 125u00b0F for medium-rare (temperature of thinner parts of lamb will register between 135u00b0F and 145u00b0F and will vary from medium to well-done), maintaining temperature of barbecue between 350u00b0F and 375u00b0F, 1 to 1 1/2 hours. Transfer lamb to cutting board; let rest 10 minutes.
7
Bring sauce just to a boil over medium heat. Remove from heat and whisk in butter and honey. Serve with sliced lamb.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Leg Of Lamb "Black And Tan" falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leg Of Lamb "Black And Tan"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions