Leg of Lamb "Black and Tan"

Leg of Lamb "Black and Tan"
Photo by Mark Thomas


  • 2 tablespoons butter
  • 1 small onion
  • 2 tablespoons honey mustard
  • Disposable 11 ¾x8 ½x1 ¼-inch aluminum baking pan
  • 1 6 1/4-pound leg of lamb, boned, butterflied, trimmed of excess fat and sinew
  • 1/3 cup balsamic vinegar
  • 1 tablespoon granulated garlic
  • + 6 more ingredients
    • 1 teaspoon honey
    • 1 ½ cups beef broth
    • ½ cup Guinness Extra Stout
    • ½ cup Harp lager beer
    • 3 tablespoons lemon pepper seasoning
    • ¾ cup carrots

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. St...

View full recipe at Epicurious


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