Ingredients
- 1 boneless leg of lamb
- 6 cloves garlic, sliced thin
- 15 sprigs rosemary, cut in half leaving
- ½ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons pepper
Method
Take leg and spread it out into itís butterflied position.
Cut thin slits into the meat and press in garlic and rosemary sprigs.
Place meat in large bowl and pour over mixture of vinegar, olive oil, and pepper.
Refrigerate, covered for at least 2 hours, turning meat over once.
Preheat oven to 425∞.
Place lamb on a baking sheet and roast in the oven for about 25-30 minutes or until desired doneness is achieved using thermometer, remembering it will still cook while resting.
Take meat from oven and let rest for 5 minutes. Carve and serve with raita.
Categories
Lamb
Keywords
Lamb, Main Dish
Balsamic Leg of Lamb. To import, drag image to your MacGourmet recipe box.