Balsamic Marinated Lamb

Cooking Time: 30-35 Min    Servings: 7

Products needed:

  • Eureka Lemon Olive Oil
  • Espresso Balsamic Vinegar


  • 7 lb boneless leg of lamb, butterflied
  • 1/4 cup Olive Scene Espresso Balsamic Vinegar
  • 1 teaspoon Olive Scene Eureka Lemon Balsamic Vinegar
  • 1/4 cup Olive Scene bold Extra Virgin Olive Oil
  • 1/4 cup honey
  • 2 tablespoons prepared Dijon-style mustard
  • 2 tablespoons chopped fresh rosemary
  • 2 teaspoons freshly ground black pepper
  • 4 cloves garlic, minced
  • 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.
  4. Cover and marinate in the refrigerator overnight.
  5. Preheat oven to 450F.
  6. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  7. Roast at 450F for 15 minutes, then reduce heat to 350F and roast 2 hours more for medium rare.
  8. Baste after first hour every 20- 30 min.
  9. Add 1 c hot water to the bottom of the pan if it is dry.
  10. The internal temperature should be at least 145F when taken with a meat thermometer.
  11. Let the roast rest for about 10 minutes before carving.