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Cooking with Beer: Smoke-Grilled Leg of Lamb with Stout-Braised Garbanzo Beans and Herbed Tzatziki
Cooking with the big, bold flavors of stouts requires a thoughtful approach, but the flavor potential is enormous. This recipe explores the savory and sweet potential of this favorite dark family of styles.
Cooking with the big, bold flavors of stouts requires a thoughtful approach, but the flavor potential is enormous. This recipe explores the savory and sweet potential of this favorite dark family of styles. <a href="https://beerandbrewing.com/cooking-with-beer-smoke-grilled-leg-of-lamb-with-stout-braised-garbanzo/">Continue reading.</a>
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Serves: 6–8
Lamb Roast
3–5 lb (1.4–2.3 kg) boneless leg of lamb roast
Salt and pepper
2 sprigs fresh oregano, chopped
Mix the salt, pepper, and oregano and liberally coat the roast with the mixture. Marinate the roast in the refrigerator from 1 to 4 hours before cooking. Let the roast sit at room temperature for 20 minutes before grilling.
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