Roasted Lamb with Gravy and Duck Fat Potatoes by @dennistheprescott
8 servings
🍖
2.5 kg
Lamb Leg
🌿
60 ml
Rosemary
🧄
4
Garlic Cloves
🍋
1 lemon
Lemon Zest
🫒
60 ml
Olive Oil
🧂
10 g
Sea Salt
🌶️
2 g
Black Pepper
🧄
3
Garlic Heads
🌿
Rosemary And Thyme Sprigs
🌾
30 g
All-purpose Flour
🥣
710 ml
Beef Stock
🧂
Sea Salt
🥔
1.8 kg
Potatoes
🦆
200 g
Duck Fat
🌿
2 tbsp
Rosemary
🧂
Sea Salt
🫛
450 g
Green Beans
Preparation Steps
Step 1/32
Remove the lamb leg from the refrigerator and let it stand at room temperature before cooking.
Step 2/32
Preheat the pellet grill to 450°F (230°C).
Step 3/32
Combine 2 tablespoons minced rosemary, 4 minced garlic cloves, the zest of 1 lemon, and 1/4 cup olive oil in a mixing bowl.
Step 4/32
Season the 5.5 lb lamb leg generously with sea salt.
Step 5/32
Rub the rosemary oil mixture all over the seasoned lamb leg.
Step 6/32
Cover the lamb with cracked black pepper.
Step 7/32
Halve the 3 garlic heads and arrange them in the base of a roasting tin with the thyme sprigs.
Step 8/32
Place the seasoned lamb leg on top of the garlic and thyme bed.
Step 9/32
Insert the meat thermometer probe into the thickest part of the lamb without touching bone.
Step 10/32
Grill the lamb at 450°F (230°C) for 20 minutes.
Step 11/32
Reduce the pellet grill temperature to 400°F (205°C).
Step 12/32
Continue grilling the lamb until browned and the center reaches 125°F (52°C) for medium-rare doneness.
Step 13/32
Transfer the cooked lamb to a resting surface and rest it for at least 15 minutes.
Step 14/32
Peel and cube the 4 lb potatoes into evenly sized pieces.
Step 15/32
Cover the cubed potatoes with water in a large saucepan and season the water with sea salt.
Step 16/32
Boil the potatoes until almost fork-tender, about 10 to 15 minutes.
Step 17/32
Drain the par-cooked potatoes thoroughly in a colander.
Step 18/32
Place 200 g duck fat on a sheet tray and melt it on the pellet grill.
Step 19/32
Add the drained potatoes to the hot duck fat.
Step 20/32
Season the potatoes with sea salt and the remaining 2 tablespoons minced rosemary.
Step 21/32
Gently toss the potatoes until they are evenly coated in duck fat and rosemary.
Step 22/32
Grill the potatoes for about 45 minutes until golden and crisp.
Step 23/32
Turn the potatoes halfway through grilling to brown them evenly.
Step 24/32
Smash the roasted garlic from the roasting tin into a paste with a fork.
Step 25/32
Place the roasting tin over medium heat on the stovetop.
Step 26/32
Stir 1/4 cup all-purpose flour into the garlic and roasting juices.
Step 27/32
Cook the flour mixture until bubbling and lightly browned.
Step 28/32
Whisk 3 cups beef stock into the bubbling flour mixture.
Step 29/32
Simmer the gravy until thickened to a pourable consistency.
Step 30/32
Strain the gravy through a fine-mesh strainer and season it with sea salt to taste.
Step 31/32
Carve the rested lamb leg into slices.
Step 32/32
Serve sliced lamb with garlic gravy, duck fat potatoes, and green beans.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
1090 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
1 hour 15 minutes
Overall
1 hour 45 minutes
Difficulty
Level
Hard (3/4)
Steps
32 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@dennistheprescott
Origin
Cuisine
British, European
Geographic
United States, North America
Various
Aspect
Texture
Flavors
Other
Price
High
Recommended Preservation
fridge
Preservation Infos