Balsamic Marinated Lamb

The balsamic vinegar that glazes this leg of lamb creates a luscious crust.

Cooking Time: 30-35 Min    Servings: 7

Products needed:

  • Eureka Lemon Olive Oil

  • Espresso Balsamic Vinegar


  • 6 lb boneless leg of lamb, butterflied flat

  • 1/4 cup Olive Scene Espresso Balsamic Vinegar

  • 1/4 cup Olive Scene Eureka Lemon Olive Oil

  • 1/4 cup honey

  • juice and zest from 1 lemon

  • 4 cloves garlic, minced

  • 1 onion, coarsely chopped

  • 2 tablespoons prepared Dijon-style mustard

  • 2 tablespoons chopped fresh rosemary

  • 2 teaspoons freshly ground black pepper

  • 1 teaspoon coarse sea salt


  1. In a blender, combine all ingredients except the lamb and salt.

  2. Process until well blended

  3. Rub marinade all over the lamb, or add lamb and marinade to a ziplock bag, seal and massage the marinade into the lamb.

  4. Cover and marinate in the refrigerator overnight.

  5. Preheat oven to 450F.

  6. Remove lamb from marinade, and place on a rack in a roasting pan

  7. Sprinkle with salt to taste.

  8. Roast at 450F for 15 minutes

  9. Reduce heat to 350F and roast 2 hours more for medium rare.

  10. Baste after first hour every 20- 30 min with remaining marinade.

  11. Add 1 c hot water to the bottom of the pan if it is dry.

  12. The internal temperature should be at least 145F when taken with a meat thermometer.

  13. Let the roast rest for about 10 minutes before carving.