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.