ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Leg of Lamb with Balsamic Onions

Yield Makes 8 to 10 servings


  • 4 onions (6 oz. each), peeled and quartered
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Salt and pepper
  • 1 leg of lamb (5 to 6 lb.)
  • 3 cloves garlic, slivered
  • 3 tablespoons lemon juice
  • 2 teaspoons fresh rosemary leaves or dried rosemary
  • 1 teaspoon dried oregano
  • Rosemary sprigs

Nutrition Information

  • calories 475
  • caloriesfromfat 66 %
  • protein 33 g
  • fat 35 g
  • satfat 14 g
  • carbohydrate 6.1 g
  • fiber 1 g
  • sodium 104 mg
  • cholesterol 124 mg

How to Make It

  1. In a bowl, mix onions with 2 tablespoons olive oil and the balsamic vinegar. Sprinkle lightly with salt and pepper. Let stand at least 5 minutes, stirring occasionally.

  2. Meanwhile, rinse lamb; trim off and discard excess surface fat. Cut 1/2-inch slits all over the leg and insert garlic slivers. Rub lamb with 1 tablespoon olive oil and the lemon juice, then pat rosemary leaves and oregano onto meat. Sprinkle with salt and pepper. Set lamb in an 11- by 17-inch roasting pan. Spoon onions and marinade around lamb.

  3. Roast in a 375° oven until a thermometer inserted in thickest part of leg to the bone registers 140° for medium-rare, 1 hour and 10 minutes to 1 1/2 hours; or 150° for medium, 1 hour and 20 minutes to 1 hour and 40 minutes. If drippings begin to burn, add water 1/4 cup at a time as needed.

  4. Transfer lamb to a board or platter and, keeping warm, let stand 10 to 15 minutes. Keep onions warm in pan while lamb rests. Spoon onions and drippings around lamb; garnish with rosemary sprigs. Slice meat and serve with onions and juices. Add salt and pepper to taste.