Roast Leg of Lamb Recipe with Yukon Potato Soufflé and Onion Gravy - Cascade Creek
Roast a flavorful Leg of Lamb with Yukon Potato Soufflé and Onion Gravy. Perfect for special occasions! Yield: 10-12 servings.
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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
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