Great recipe. I followed it precisely and ended up with a tender, juicy, perfectly medium rare piece of meat and deliciously sweet onions as a side. Pairs equally well with mashed potatoes or a wild rice blend. Perfect for special occasions, but easy enough to make as an everyday meal.
Roast Leg of Lamb with Balsamic Onions
Yield: Makes 8 to 10 servings
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Amount per serving
- Calories: 475
- Calories from fat: 66%
- Protein: 33g
- Fat: 35g
- Saturated fat: 14g
- Carbohydrate: 6.1g
- Fiber: 1g
- Sodium: 104mg
- Cholesterol: 124mg
- 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
- 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.
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