Easter Sunday Dinner: Roasted Lamb with Gravy and Duck Fat Potatoes by @dennistheprescott

1h30
Medium

1 serving

🍖

2.3 kg

Lamb Leg

🌿

59 ml

Rosemary

🧄

7

Garlic Cloves

🍋

1

Lemon Zest

🫒

59 ml

Olive Oil

🧂

Sea Salt

🧂

Cracked Black Pepper

🌿

Thyme

🌾

59 ml

All-purpose Flour

🍲

710 ml

Beef Stock

🥔

1.8 kg

Potatoes

🦆

200 g

Duck Fat

Preparation Steps

  1. Step 1/4

    Mix rosemary, garlic, lemon zest, olive oil. Season lamb with salt, pepper, and rosemary oil.

  2. Step 2/4

    Line roasting tin with garlic, thyme. Place lamb on top, grill at 450°F for 20 mins, then 400°F until internal temp is 125°F.

  3. Step 3/4

    Par cook potatoes. Melt duck fat on grill, add potatoes, season, toss. Grill until golden, 45 mins.

  4. Step 4/4

    For gravy, smash garlic, stir in flour, add stock, cook until thick. Strain, season.

Composition

Ingredients

Types

Meat, Herbs, Vegetables, Fruit, Oil, Condiments, Grains, Liquids, Fat

Ingredients

lamb leg, rosemary, garlic cloves, lemon zest, olive oil, sea salt, cracked black pepper, thyme, all-purpose flour, beef stock, potatoes, duck fat

Allergens

Gluten

Dietetics

Dietary regimen

Gluten-Free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

roasting tin, microplane, fork, sheet tray

Appliances

Traeger Grill

Type

Type

Type Of Dish

Main Course

Occasions

Easter

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Western

Geographic

to inform

Various

Aspect

Texture

Crunchy, Crisp

Flavors

Savory, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : 3-4 days (in an airtight container), freezer : up to 3 months (in airtight containers,separate gravy and potatoes)