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.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

Place the leg of lamb on a large cutting board and trim excess fat from the surface if needed.

Step 2

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.

Step 3

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.

Step 4

Preheat the oven to 375°F (190°C). Remove the lamb from the refrigerator and let it sit at room temperature for 30 minutes.

Step 5

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.

Step 6

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.

Step 7

Halfway through the roasting time, baste the lamb with the pan juices to ensure it stays moist and flavorful.

Step 8

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.

Step 9

Carve the lamb into thin slices and serve with the pan juices drizzled over the top.

Nutrition Facts

Serving size	2764.3 grams (2764.3g)

Amount per serving	% Daily Value*
Calories	7530

Total Fat 592.80g	760%
Saturated Fat 231.00g	1155%
Polyunsaturated Fat 5.30g
Cholesterol 1814mg	605%
Sodium 7087mg	308%
Total Carbohydrate 47.00g	17%
Dietary Fiber 1.40g	5%
Total Sugars 35.90g
Protein 469.20g	938%

Vitamin D 0IU	0%
Calcium 360mg	28%
Iron 40mg	223%
Potassium 6643mg	141%

*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.

Source of Calories

Fat: 72.1%

Protein: 25.4%

Carbs: 2.5%