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Home » Food » Dinner » Roasted Leg of Lamb in Stout
Roasted Leg of Lamb in Stout
By Mark Poliner

Everybody loves lamb, but a lot of folks hate cooking it. Mark Poliner presents his easy way to roast a flavorful leg of lamb. Remember lamb is the tops for celebrating and wowing folks.

Yield: 6 servings
7-8 lbs Leg of Lamb, deboned
4 cloves Garlic, chopped
3 TbspFresh Thyme Leaves
3 TbspExtra Virgin Olive Oil
Kosher Salt, Fresh Ground Black Pepper
2 cupsStout or Porter Beer (e.g. Guinness)
1/2 cupHoney
1 tspJuniper Berries, crushed
2Bay Leaves


Preheat oven to 375 degrees F.

Open the leg of lamb and season the inside with half the garlic, half the thyme leaves, 1 tablespoon olive oil, salt, and pepper.

Tie the lamb closed with string.

Place it in a roasting pan, season with salt and pepper, and brush it with olive oil.

In a bowl mix the beer, honey, remaining garlic and thyme, juniper berries, and bay leaves.

Pour this over the lamb and put the roasting pan into oven.

Immediately turn the oven down to 325 degrees F.

Baste every 10 minutes.

Cook 12 to 13 minutes per pound for medium rare or until internal temperature reaches 130 to 135 degrees F.

Remove the roast from the oven, cover it loosely with foil and allow it to rest for about 10 minutes before carving.

Serve with pan drippings.

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.