LEG OF LAMB IN BALSAMIC VINEGAR

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The Frugal Gourmet Cooks With Wine - Jeff Smith - Copyright 1986 "Balsamic vinegar is a wonderfully aged product from Modena, in Italy. It is unlike most wine vinegars in that the flavor is so mild." Note marinating time.

Provided by dicentra

Categories     Lamb/Sheep

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (5 -6 lb) leg of lamb
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper
1/2 teaspoon dried rosemary
2 cloves garlic, crushed

Steps:

  • With a sharp knife, pierce the leg in several places and soak it for 5 hours in the olive oil mixed with the vinegar.
  • Place it on a roasting rack and rub with the salt, pepper, rosemary and garlic.
  • Bake until a thermometer reads 140*. 1 ¼-1 ¾ hours.
  • Baste with the marinade several times during the roasting.
  • Remove from the oven and let sit 30 minutes before carving.

Nutrition Facts : Calories 1304.2, Fat 90.2, SaturatedFat 34.8, Cholesterol 379.9, Sodium 328.6, Carbohydrate 10, Fiber 0.7, Sugar 0.3, Protein 107.3

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