Balsamic Braised Leg Of Lamb Recipes

LEG OF LAMB IN BALSAMIC VINEGAR

Leg of Lamb in Balsamic Vinegar image

The Frugal Gourmet Cooks With Wine - Jeff Smith - Copyright 1986 "Balsamic vinegar is a wonderfully aged product from Modena, in Italy. It is unlike most wine vinegars in that the flavor is so mild." Note marinating time.

Provided by dicentra

Categories Lamb/Sheep

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (5 -6 lb) leg of lamb
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper
1/2 teaspoon dried rosemary
2 cloves garlic, crushed

Steps:

With a sharp knife, pierce the leg in several places and soak it for 5 hours in the olive oil mixed with the vinegar.
Place it on a roasting rack and rub with the salt, pepper, rosemary and garlic.
Bake until a thermometer reads 140*. 1 ¼-1 ¾ hours.
Baste with the marinade several times during the roasting.
Remove from the oven and let sit 30 minutes before carving.

Nutrition Facts : Calories 1304.2, Fat 90.2, SaturatedFat 34.8, Cholesterol 379.9, Sodium 328.6, Carbohydrate 10, Fiber 0.7, Sugar 0.3, Protein 107.3

BALSAMIC LEG OF LAMB

Balsamic Leg of Lamb image

The longer the maranade the better the flavour. The pesto and vinegar give this a unique taste. Maranade time not included in prep time.

Provided by Tebo3759

Categories Lamb/Sheep

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup pesto sauce (homemade or bought)
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
salt and pepper
1 (2 1/2 lb) butterflied leg of lamb

Steps:

Combine all but the lamb.
Trim fat from lamb and marinade in above up to 24 hours.
Foil line a baking pan, place lamb on a rack in pan.
Roast at 450 F for 20 to 30 minutes until thermometer reads 140 F (for rare).
Tent with foil and let stand 10 minutes.
Serve with pan juices.

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