Roasted Lamb with Gravy and Duck Fat Potatoes by @dennistheprescott

1h45
Hard

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 Sprigs

🌿

4

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

  1. Step 1/18

    Preheat the Traeger grill to 450°F (230°C).

  2. Step 2/18

    Combine 2 tablespoons of rosemary, minced garlic cloves, lemon zest, and olive oil in the mixing bowl.

    rosemary
    garlic cloves
    lemon zest
    olive oil
    🥣mixing bowl
    🧀microplane grater

  3. Step 3/18

    Season the lamb leg generously with sea salt. Rub the rosemary oil mixture all over the lamb.

    lamb leg
    sea salt
    rosemary
    garlic cloves
    lemon zest
    olive oil
    🥣mixing bowl

  4. Step 4/18

    Season the coated lamb leg with cracked black pepper. Arrange the halved garlic heads and thyme in the roasting tin.

    lamb leg
    cracked black pepper
    garlic heads
    thyme
    🍲roasting tin
    🪵cutting board
    🔪carving knife

  5. Step 5/18

    Place the lamb leg on top of the garlic and thyme. Insert the wireless meat thermometer into the thickest part of the lamb.

    lamb leg
    garlic heads
    thyme
    🍲roasting tin

  6. Step 6/18

    Grill the lamb at 450°F (230°C) for 20 minutes. Reduce the grill temperature to 400°F (205°C).

    lamb leg
    🍲roasting tin

  7. Step 7/18

    Continue roasting until the lamb reaches 125°F (52°C) internally and is crisp and golden outside. Remove the lamb from the grill.

    lamb leg
    🍲roasting tin

  8. Step 8/18

    Rest the roasted lamb leg for at least 15 minutes. Keep the roasted garlic and pan drippings in the roasting tin for gravy.

    lamb leg
    garlic heads
    🍲roasting tin

  9. Step 9/18

    Place the peeled, cubed potatoes in the large saucepan and cover with salted water. Boil the potatoes until nearly fork-tender, about 10 to 15 minutes.

    potatoes
    sea salt
    🍲large saucepan
    🍴fork

  10. Step 10/18

    Place the duck fat on the sheet tray. Heat the tray on the grill until the duck fat melts.

    duck fat
    🍪sheet tray

  11. Step 11/18

    Add the par-cooked potatoes to the hot duck fat. Season with sea salt and the remaining 2 tablespoons of rosemary.

    potatoes
    duck fat
    sea salt
    rosemary
    🍪sheet tray

  12. Step 12/18

    Gently toss the potatoes until evenly coated in duck fat. Grill for about 45 minutes, turning them halfway through.

    potatoes
    duck fat
    🍪sheet tray
    🥄wooden spoon

  13. Step 13/18

    Remove the potatoes once they are deeply golden and crisp. Set aside while finishing the gravy.

    potatoes
    🍪sheet tray

  14. Step 14/18

    Mash the roasted garlic from the roasting tin with a fork. Transfer the garlic and lamb pan drippings to the saucepan.

    garlic heads
    🍴fork
    🍲roasting tin
    🥘saucepan

  15. Step 15/18

    Cook the garlic and drippings over medium heat. Stir in the all-purpose flour and cook until bubbling.

    all-purpose flour
    🥘saucepan
    🥄wooden spoon

  16. Step 16/18

    Gradually stir the beef stock into the flour mixture. Simmer until the gravy thickens.

    beef stock
    🥘saucepan
    🥄wooden spoon

  17. Step 17/18

    Strain the gravy into a serving vessel. Season the gravy with sea salt to taste.

    sea salt
    🥣fine-mesh strainer
    🥘saucepan

  18. Step 18/18

    Carve the rested lamb leg into slices. Serve with garlic gravy, duck fat potatoes, and green beans.

    lamb leg
    potatoes
    green beans
    🔪carving knife
    🪵cutting board

Composition

Ingredients

Types

Meat, Herbs, Vegetables, Fruit, Oils, Seasonings, Grains, Baking, Broths, Animal Fat

Ingredients

Lamb leg, Rosemary, Garlic cloves, Lemon zest, Olive oil, Sea salt, Black pepper, Garlic heads, Rosemary sprigs, Thyme sprigs, All-purpose flour, Beef stock, Potatoes, Duck fat, Green beans

Allergens

Gluten

Dietetics

Dietary regimen

Low carbohydrate, Ketogenic, Paleo

Calories

920 kcal

Macro nutrients

Protein: 51g, Fat: 57g, Carbohydrates: 55g, Fiber: 7g, Sugar: 5g

Nutritional Information

Minerals

Iron: 7.5mg, Potassium: 1450mg, Sodium: 780mg, Zinc: 8.2mg

Vitamins

Vitamin B12: 4.1mcg, Vitamin C: 32mg, Vitamin B6: 1.1mg, Vitamin A: 50mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

mixing bowl, microplane grater, roasting tin, sheet tray, large saucepan, saucepan, fork, wooden spoon, fine-mesh strainer, carving knife, cutting board

Appliances

Traeger grill, wireless meat thermometer

Type

Type

Type Of Dish

Main Course, Holiday Meal

Occasions

Easter, Spring Celebration, Sunday Dinner, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

British, American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Golden, Tender, Juicy, Creamy

Flavors

Savory, Herbaceous, Garlicky, Rich, Roasted, Salty, Citrusy

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked lamb, gravy, or potatoes out longer than 2 hours.,Keep covered and away from direct heat.), fridge : 3 to 4 days (Cool leftovers within 2 hours.,Store lamb, gravy, potatoes, and green beans in separate airtight containers.,Reheat lamb to 165°F (74°C) for food safety.), freezer : 2 to 3 months (Freeze sliced lamb and gravy in airtight freezer-safe containers.,Freeze potatoes separately; their texture may soften after thawing.,Thaw overnight in the refrigerator before reheating.)