Roasted Leg of Lamb and Potato Onion Tart

March 7, 2016

Created by Chef Daniel J. Scannell, of the Carnegie Abbey Club, this Roasted Leg of American Lamb and Potato Onion Tart is a delicious hearty meal.

Executive Chef Daniel J. Scannell, CMC
Carnegie Abbey Club
Portsmouth, Rhode Island

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Yields: 8 servings

Ingredients

Leg of Lamb

1 American Lamb leg, boned, rolled and tied

1/2 cup Olive oil

3 tbsp Lamb spice

Potato Onion Tart

8 Stainless steel 3-inch ring molds

4 Eggs

1 cup Heavy cream

1/4 tsp Ground nutmeg

1 cup Melted butter

3 Yukon Gold potatoes, peeled and thinly sliced

1 cup Diced onion, lightly sautéed

1 tbsp Fresh minced chives

Directions

1For the Lamb: Brush lamb with olive oil and sprinkle with lamb spice. Place onto a roasting rack; roast at 375°F for approximately 1-1/2 hours or until internal temperature reaches 140°F. Allow the lamb to rest for a least 30 minutes before slicing.

2For the Potato Onion Tart: Wrap a piece of aluminum foil on the bottom side of each mold to hold in the custard. In a medium bowl, combine eggs, heavy cream and nutmeg. Using a whisk, mix well until a uniform mixture is achieved. Lightly butter ring molds; layer potatoes in an overlapping circle to produce the shape of a rose. Place onto a medium sheet pan. Place 1 tablespoon of onions on the bottom of each mold then fill with the custard mixture. Bake at 350°F until golden brown.

3To Serve: Slice lamb and divide among 8 preheated dinner plates. Place 1 onion tart on each place, garnish with minced chives and drizzle with lamb sauce.

Recipe and image provided by the American Lamb Board

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