Lamb

French Onion Braised Leg of Lamb

Chef Greg

Prep Time: 15 min

Cook Time: 3 hrs

Difficulty: Beginner

If you want a main course that's as simple as it is impressive, you've got to try French Onion Braised Leg of Lamb.

Instructions

Step 1: Preheat the recteq Bullseye to 500°.
Step 2: Season the leg of lamb with the Ben's Heffer Dust, Chef Greg's 4 Letter Rub, and Colden's Freakin' Greek Rub. Add to the Bullseye and grill until well caramelized on all sides, about 10 minutes.
Step 3: Add the chopped onions, marsala wine, beef au jus and seared lamb to a large steamer pan, wrap tightly with foil and add back to recteq. Lower the temperature to 325°.
Step 4: Allow the lamb to simmer for about 2.5-3 hours until probe tender.
Step 5: Remove from the recteq and allow the lamb to rest in the jus for 30 minutes, then serve with your favorite starch or slider roll.

Ingredients

Serving Sizes

Ingredients

1 each (5 pound) Leg of Lamb
2 tablespoons(s) Ben's Heffer Dust
2 tablespoon(s) Chef Greg's 4 Letter Rub
2 tablespoon(s) Colden's Freakin' Greek Rub
2 Sweet Onions, sliced
1 cup(s) Marsala Wine
4 cup(s) Beef Au Jus

Tools Needed

Large Steamer Pan

Step 1: Preheat the recteq Bullseye to 500°.
Step 2: Season the leg of lamb with the Ben's Heffer Dust, Chef Greg's 4 Letter Rub, and Colden's Freakin' Greek Rub. Add to the Bullseye and grill until well caramelized on all sides, about 10 minutes.
Step 3: Add the chopped onions, marsala wine, beef au jus and seared lamb to a large steamer pan, wrap tightly with foil and add back to recteq. Lower the temperature to 325°.
Step 4: Allow the lamb to simmer for about 2.5-3 hours until probe tender.
Step 5: Remove from the recteq and allow the lamb to rest in the jus for 30 minutes, then serve with your favorite starch or slider roll.

Chef Pairings

You can't go wrong with this delicious braised leg of lamb, and you'll want to serve Smoked Scalloped Potatoes and Green Jacket Salad for a classic dinner combination.