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.