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Balsamic-Marinated Leg of Lamb

 Balsamic-Marinated Leg of Lamb

Date added: December 3, 2007

  • Servings: 12 change
  • Calories per serving: 623
  • Prep time: 0
  • Cook time: 0

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  •  Balsamic-Marinated Leg of Lamb

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Ingredients

  • 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.

Nutritional Facts

Per serving% Daily Value*
Calories 62331%
Fat 48g74%
Cholesterol 156mg52%
Sodium 384mg 16%
Carbohydrates 4g31%

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