Leg of Lamb "Black and Tan"

Ingredients

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

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