Ingredients
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[0] => Array
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[7ecbbbf4-bb4d-c4c4-61b9-9143c65ddded] => Array
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[title] => lamb, leg, whole, raw, choice, 1/4" trim
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[title] => garlic, cloves, fresh
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[measure] => each
[title_custom] => garlic cloves
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[method] => minced
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[title] => vinegar, balsamic
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[title] => oil, olive, extra virgin
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[504b6e78-9765-2e24-09f6-3dc1f8fb7c7b] => Array
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[title] => mustard, dijon
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[title] => sugar
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[5b75f060-2be6-3494-b18a-9882983e6a4a] => Array
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[title] => herb, basil, fresh, leaves, chpd
[ingredientid] => 17928
[ingredientuuid] => 5b75f060-2be6-3494-b18a-9882983e6a4a
[quantity] => 2.00
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[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
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[title] => salt, table
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[2ec081b2-b442-19d4-a55e-4b84af1433fd] => Array
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[title] => spice, pepper, black, ground
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)
-
6 pound lamb, leg, whole, raw, choice, 1/4" trim
-
4 garlic cloves minced
-
2/3 cup vinegar, balsamic
-
1/2 cup oil, olive, extra virgin
-
2 tbsp mustard, dijon
-
1 tbsp sugar
-
2 tbsp herb, basil, fresh, leaves, chpd
-
1 tsp salt, table
-
1/2 tsp spice, pepper, black, ground
Recipe Method
1. Trim fat from
lamb. With the tip of a
knife, cut 1-inch-wide pockets into
lamb at 3-inch intervals; insert a slice of
garlic into each pocket.
Set aside.
2. For marinade, in a small bowl combine balsamic vinegar, oil, mustard, sugar, basil, minced garlic, salt and pepper. Place leg of lamb in a large resealable plastic bag. Pour marinade over lamb. Seal bag; turn to coat lamb. Marinate in the fridge for at least 8 hours or up to 24 hours, turning bag occasionally. Drain and discard marinade.
3. Place lamb on rack in a shallow roasting pan. Insert an oven-doing meat thermometer into the thickest portion of the leg. Roast in a 325 F. oven until desired doneness is reached. Allow 2 to 2 1/2 hours for medium-rare (140 F.) or 2 1/2 to 3 hours for medium (155 F.). cover and let stand for 15 minutes before carving. The temperature of the meat after standing should be 145 F. for medium-rare doneness or 160 F. for medium. Remove strings. Thinly slice lamb to serve.
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