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Gigot_dagneau-a_la_biere

Beer-basted Leg of Lamb

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 450
  • Lipides 18 g 28 %
    • Saturated fat  7 g
    • 38 %
  • Cholesterol 115 mg
  • Sodium  150 mg 6 %
  • Carbohydrate 22 g 7 %
    • Fibre  3 g 12 %
    • Sugars  2 g
  • Protein 52 g
    • Vitamin A 4 %
    • Vitamin C 50 %
    • Calcium 8 %
    • Iron 30 %
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 200°C (400°F).
  2. Using the tip of a knife, make small slits in lamb and insert garlic and whole cloves. Coat leg of lamb evenly with flour.
  3. In a large skillet over medium-high heat, sauté the onion and shallots in margarine. Add leg of lamb and quickly sear it on all sides.
  4. Place leg of lamb and onion-shallot mixture in a baking dish and add orange rounds, radishes, potatoes, and herbs.
  5. Sprinkle lamb with paprika and drizzle everything with the beer and water.
  6. Bake for 20 minutes before reducing oven temperature to 190°C (375°F). Continue baking for about an hour or until the meat thermometer registers 63°C (145°F). Remove from oven. Cover meat with foil and set aside for 10 to 15 minutes.

Serve with broccoli florets and stewed rapini.

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