Leg of Lamb "Black and Tan"

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network