Roast Leg of Lamb Recipe with Yukon Potato Soufflé and Onion Gravy - Cascade Creek

Ingredients

• 1 Boneless leg of American Lamb (5 to 6 pounds)
• u00bc cup kosher salt
• 3 tbsp coarsely chopped fresh oregano
• 2 tbsp sumac
• 2 tbsp ground fennel seed
• 1 tbsp ground Pasilla chile, or other medium-hot chile such as ancho or mulato
• 1 tbsp freshly ground pepper
• 1 tbsp coarsely chopped fresh rosemary
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• u2153 cup extra virgin olive oil
• 1 cup drippings from roasting pan
• 1 cup thinly sliced onions
• 2 tbsp unsalted butter
• 1 tbsp all purpose flour
• 1 cup Rioja or other red wine
• 1 cup chicken stock
• 3 lbs medium Yukon gold potatoes, washed, peeled, quartered
• 4 oz. (1 stick) unsalted butter, room temperature, cut in 8 to 10 pieces
• u00bd cup all-purpose flour
• 8 large eggs
• 3 tbsp kosher salt
• 1 tsp freshly ground nutmeg