The balsamic vinegar that glazes this leg of lamb creates a luscious crust.
Cooking Time: 30-35 Min Servings: 7
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
In a blender, combine all ingredients except the lamb and salt.
Process until well blended
Rub marinade all over the lamb, or add lamb and marinade to a ziplock bag, seal and massage the marinade into the lamb.
Cover and marinate in the refrigerator overnight.
Preheat oven to 450F.
Remove lamb from marinade, and place on a rack in a roasting pan
Sprinkle with salt to taste.
Roast at 450F for 15 minutes
Reduce heat to 350F and roast 2 hours more for medium rare.
Baste after first hour every 20- 30 min with remaining marinade.
Add 1 c hot water to the bottom of the pan if it is dry.
The internal temperature should be at least 145F when taken with a meat thermometer.
Let the roast rest for about 10 minutes before carving.