So tonight I tried an oven-roasted version that I found online, and it was still pretty darned delicious. It helped to have the sort-of-fancy caramelized onion jam and the sauce poivrade to go with it. I whipped up another batch of homemade mashed potatoes and tossed down on the plate a mess of green beans to boot.
"Butterflied Leg of Lamb," by Sydney Oland.
"Caramelized Onion Jam," by Hugh Acheson. From FoodandWine.com, November 2011.
"Sauce Poivrade alla Port," from MoreThanGourmet.com.
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