Balsamic Leg of Lamb
Transform your dinner table into a feast of rustic elegance with this mouthwatering Balsamic Leg of Lamb. Perfectly marinated in a rich blend of balsamic vinegar, olive oil, Dijon mustard, honey, and fragrant herbs like rosemary and thyme, this tender, bone-in lamb roast boasts layers of bold, savory flavors. Slow-roasted to perfection and basted with red wine and pan juices, this dish achieves unparalleled juiciness and a caramelized crust that will impress any guest. Whether you're hosting an Easter gathering, celebrating a holiday, or simply indulging in a special weekend meal, this stunning centerpiece is sure to elevate your dining experience. Serve it with roasted vegetables or garlic mashed potatoes for a truly unforgettable meal.
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Recipe Information
Ingredients
- 5 pounds bone-in leg of lamb
- 0.5 cups balsamic vinegar
- 0.25 cups olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cups red wine
- 0.5 cups water
Instructions
Place the leg of lamb on a large cutting board and trim excess fat from the surface if needed.
In a medium bowl, whisk together the balsamic vinegar, olive oil, minced garlic, rosemary, thyme, Dijon mustard, honey, salt, and black pepper to make the marinade.
Using a sharp knife, make small incisions all over the leg of lamb. Rub the marinade generously all over the lamb, including into the incisions. Place the lamb into a large resealable plastic bag or a shallow dish, cover, and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 375°F (190°C). Remove the lamb from the refrigerator and let it sit at room temperature for 30 minutes.
Transfer the marinated lamb to a roasting pan, pouring any remaining marinade over the meat. Add the red wine and water to the bottom of the pan to keep the lamb moist while roasting.
Roast the lamb in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, checking with a meat thermometer.
Halfway through the roasting time, baste the lamb with the pan juices to ensure it stays moist and flavorful.
Once the lamb is cooked to your desired doneness, remove it from the oven, tent it with aluminum foil, and let it rest for 15-20 minutes before carving.
Carve the lamb into thin slices and serve with the pan juices drizzled over the top.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 6.0 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1103 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
