Difficulty: Beginner
Lamb
French Onion Braised Leg of Lamb
Greg
Prep Time: 15 min
Cook Time: 3 hrs
Difficulty: Beginner
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
- 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.