Italian Meats and Poultry Recipes - Balsamic-Marinated Leg of Lamb

Ingredients                      

• 1 5- to 6-pound leg of lamb, boned, rolled, and tied

• 4 to 6 cloves garlic, sliced

• 2/3 cup balsamic vinegar

• 1/2 cup olive oil

• 2 tablespoons Dijon-style mustard

• 1 tablespoon sugar

• 2 teaspoons dried basil, crushed

• 4 cloves garlic, minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

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Method:

1. Cut 1-inch wide pockets into lamb at 3-inch intervals. Place a slice of garlic in each of the pockets.

2. For marinade, in a small bowl combine balsamic vinegar, olive oil, mustard, sugar, basil, minced garlic, salt, and pepper. Place lamb in a large resealable plastic bag set in a large bowl. Pour marinade over lamb. Seal bag; turn to coat lamb. Marinate in the refrigerator for 8 to 24 hours, turning occasionally.

3. Preheat oven to 325°F. Drain lamb, discarding marinade. Place lamb on rack in shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat.

4. Roast for 2 to 2 1/2h hours or until thermometer registers 140°F. Cover and let stand for 15 minutes before carving. Temperature of the meat after standing should be 145°F.

5. Remove strings. Thinly slice lamb; transfer to a serving platter.