Beer-basted Leg of Lamb
Gigot_dagneau-a_la_biere

Preparation time 30 minutes

Total time: 1 hour

Ingredients

  1. 1 leg of lamb, about 1 kg
  2. 2 garlic cloves
  3. 4 whole cloves
  4. 15 mL (1 tbsp.) all-purpose flour
  5. 1 onion
  6. 2 shallots
  7. 5 mL (1 tsp.) margarine
  8. 1 orange (unpeeled)
  9. 12 radishes
  10. 4 blue potatoes
  11. 2 fresh rosemary sprigs
  12. 5 mL (1 tsp.) paprika
  13. 250 mL (1 cup) red or white beer
  14. 125 mL (½ cup) water

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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