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
Leg of Lamb
1 American Lamb leg, boned, rolled and tied
1/2 cupOlive oil
3 tbspLamb spice
Potato Onion Tart
8 Stainless steel 3-inch ring molds
1 cupHeavy cream
1/4 tspGround nutmeg
1 cupMelted butter
3 Yukon Gold potatoes, peeled and thinly sliced
1 cupDiced onion, lightly sautéed
1 tbspFresh minced chives
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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