Leg Of Lamb In Balsamic Vinegar
|Leg lamb||6 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1⁄3 Cup (5.33 tbs)|
|Ground black pepper||To Taste|
|Dried rosemary||1⁄2 Tablespoon (Whole Or Twice)|
|Garlic||2 Clove (10 gm), crushed|
Using a sharp-pointed knife or a pot fork, 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.
Place a meat thermometer in the thickest part of the leg.
Be sure you do not touch the bone.
Bake at 325° until the thermometer reaches 140°.
This should take about 1 1/4 to 1 3/4 hours.
Baste with the marinade several times during the roasting.
Remove from the oven and let sit 1/2 hour before carving.
The lamb will continue to cook a bit.
Slice at the table or buffet.
Risotto with Vegetables and a green salad with Garlic Dressing would complete a fine meal.
Serving size: Complete recipe
Calories 6060 Calories from Fat 3800
% Daily Value*
Total Fat 422 g649.8%
Saturated Fat 165.9 g829.5%
Trans Fat 0 g
Cholesterol 1823.4 mg607.8%
Sodium 1964.3 mg81.8%
Total Carbohydrates 22 g7.5%
Dietary Fiber 3.7 g14.7%
Sugars 12.1 g
Protein 507 g1014.2%
Vitamin A 4.8% Vitamin C 13.2%
Calcium 35.9% Iron 278.2%
*Based on a 2000 Calorie diet