Name: Bruschetta with Chili-Spiced Leg of Lamb & Caramelized Red Onions
Yield: Serves 8–10
Ingredients: 2 teaspoons firmly packed dark brown sugar; 2 tablespoons Sriracha chile sauce; Kosher salt and freshly ground pepper; ¾ cup (6 fl oz/180 ml) mayonnaise; 2½ tablespoons balsamic vinegar; 1 loaf crusty Italian bread, such as ciabatta or batard, cut into ½-inch (12-mm) slices; 7 tablespoons (105 ml) olive oil; 1 clove garlic, halved lengthwise; 1 boneless leg of lamb (5½–6 lb/2.75–3 kg); 4 red onions, halved and cut into ½-inch (12-mm) slices; 1½ tablespoons chili powder

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.