Bruschetta with Chili-Spiced Leg of Lamb & Caramelized Red Onions

Name: Bruschetta with Chili-Spiced Leg of Lamb & Caramelized Red Onions
Ingredients: 1 loaf crusty Italian bread, such as ciabatta or batard, cut into ½-inch (12-mm) slices; 1 clove garlic, halved lengthwise; 1 loaf crusty Italian bread, such as ciabatta or batard, cut into ½-inch (12-mm) slices; 1 loaf crusty Italian bread, such as ciabatta or batard, cut into ½-inch (12-mm) slices; ¾ cup (6 fl oz/180 ml) mayonnaise; 2 tablespoons Sriracha chile sauce; 1½ tablespoons chili powder; Kosher salt and freshly ground pepper; 1 boneless leg of lamb (5½–6 lb/2.75–3 kg); 7 tablespoons (105 ml) olive oil; 2½ tablespoons balsamic vinegar; 2 teaspoons firmly packed dark brown sugar; Kosher salt and freshly ground pepper; 4 red onions, halved and cut into ½-inch (12-mm) slices

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

A roasted leg of lamb is one of the most impressive dishes, but the truth is, it couldn’t be easier to make. Your one job is to ensure that it doesn’t overcook, so invest in a good instant-read thermometer and test in the thickest part of the meat. This dish is great for entertaining because you can let guests assemble their own bruschetta.

Ingredients

Main course

Ingredients

Method