Name: Roasted Leg of Lamb and Potato Onion Tart
Yield: 1 servings
Cuisine: American
Ingredients: 1 American Lamb leg, boned, rolled and tied; 0.50 cup Olive oil; 3 tbsp Lamb spice; 8 Stainless steel 3-inch ring molds; 4 Eggs; 1 cup Heavy cream; 0.25 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

CategoryLeg of LambCuisineAmerican

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

Yields1 Serving

Leg of Lamb

1 American Lamb leg, boned, rolled and tied

0.50 cup Olive oil

3 tbsp Lamb spice

Potato Onion Tart

8 Stainless steel 3-inch ring molds

4 Eggs

1 cup Heavy cream

0.25 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

For 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.

For 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.

To 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

Ingredients