Leg of Lamb "Black and Tan"

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 3 min läsningstid

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This impressive leg of lamb recipe takes inspiration from the classic 'black and tan' drink, using a combination of stout and lager to create a deeply savoury and complex sauce. By butterflying the lamb and cooking it over indirect heat on the barbecue, you achieve a delicious charred exterior while keeping the meat tender and juicy throughout. The balsamic glaze and lemon pepper seasoning provide a bright, zesty contrast to the rich, malty flavours of the beer-infused gravy.

Ideal for outdoor entertaining or a special Sunday lunch, this dairy-free main course is designed to feed a crowd. The rich sauce can be prepared a day in advance, making the final cooking process much more relaxed. Serve the thinly sliced lamb with roasted root vegetables or a seasonal green salad to complement the robust, earthy flavours of the Guinness and honey mustard reduction.

Ingredients for Leg of Lamb "Black and Tan"

1 2.8kg leg of lamb, boned, butterflied, trimmed of excess fat and sinew (reserve bone and trimmings for sauce)*
1 liten lök, hackad
180ml chopped peeled carrots
350ml beef broth
120ml Guinness Extra Stout
120ml Harp lager beer
2 tablespoons honey mustard
Disposable 11 3/4x8 1/2x1 1/4-inch aluminum baking pan
80ml balsamic vinegar
1 tablespoon granulated garlic
3 tablespoons lemon pepper seasoning
2 tablespoons (1/4 stick) chilled butter, cut into 4 cubes
1 teaspoon (or more) honey

How to make Leg of Lamb "Black and Tan"

Preheat oven to 177°C. Arrange lamb bone, trimmings, onion, and carrots in roasting pan. Roast until browned, stirring occasionally, about 1 hour.

Pour off fat and discard lamb bone from roasting pan. Place roasting pan over 2 burners; add broth and bring to boil, scraping up any browned bits. Strain into medium saucepan; discard solids in strainer. Add stout, lager, and mustard; boil until reduced to 180ml , about 5 minutes.

Do ahead: Can be made 1 day ahead. Cover and refrigerate. Rewarm before finishing sauce.

Remove top rack from grill. Place disposable aluminum baking pan in centre of barbecue (if using 2-burner gas grill, place pan on 1 side of grill). Add enough water to pan to reach depth of 1 inch.

Preheat barbecue (medium heat). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light gas burners on left and right, leaving centre burner off. If using 2-burner gas grill, light burners on side opposite disposable pan.

Place lamb on rimmed baking sheet. Brush lamb all over with balsamic vinegar; sprinkle all over with granulated garlic, then lemon pepper. Place lamb, rounded side up, on grill rack over aluminum pan. Cover grill and cook lamb until instant-read thermometer inserted into thickest part of lamb registers 52°C for medium-rare (temperature of thinner parts of lamb will register between 57°C and 63°C and will vary from medium to well-done), maintaining temperature of barbecue between 177°C and 191°C, 1 to 1 1/2 hours. Transfer lamb to cutting board; let rest 10 minutes.

Bring sauce just to a boil over medium heat. Remove from heat and whisk in butter and honey. Serve with sliced lamb.

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