Old Port and Maple Lamb Leg

PREPARE THE LAMB LEG 

1. Heat the butter and butter-flavoured oil in a roasting pan.

2. Sear all sides of the lamb leg on high heat.

3. Sprinkle with chopped rosemary, salt and pepper.

4. Roast in an oven heated to 325°F for 40 minutes, or until the centre of the meat reaches 135°F.

5. Remove the lamb leg from the roasting pan and tent with foil to rest for 10 minutes while making the sauce.

PREPARE THE OLD PORT MAPLE SAUCE

1. Heat a skillet to high heat and fill with the fat removed from the roasted lamb leg.

2. Brown the minced shallots in the fat.

3. Add maple syrup and boil for 2 minutes.

4. Pour in the old port and reduce by half.

5. Stir in the demi glace and heavy cream and reduce by a third. Set aside for service.

PREPARE THE ROASTED BRUSSELS SPROUTS

1. Cook the diced bacon in a large skillet until crisp.

2. Remove the bacon and set aside.

3. Add the Brussels sprouts to the bacon fat and cook over very high heat to char the outer leaves a bit.

4. Combine with the bacon for service.

PREPARE THE ROASTED LITTLE POTATOES 

1. Combine the quartered potatoes, rosemary and peppers in a large mixing bowl.

2. Mix with the butter-flavoured oil.

3. Season with salt and pepper, as desired.

4. Roast the ingredients in a 400°F oven for 40 minutes, or until potatoes are golden and soft to the touch.

TO PLATE 

1. Arrange the roasted potatoes across the plate.

2. Mount the Brussels Sprouts at one end of the potatoes.

3. Place a 6 oz. portion of lamb on one side of the potatoes.

4. Drizzle the lamb with the Old Port Maple Sauce.

5. Garnish with a sprig of rosemary.