Leg of Lamb
Preparation time: 10 minutes plus overnight marinade
Cooking time: 60-90 minutes
Ingredients:
* 1/2 cup olive oil
* 1/2 cup balsamic vinegar
* 2 Tbsp cider vinegar
* 2 Tbsp honey
* 4 garlic cloves, chopped
* 1 Tbsp fresh rosemary
* 1 Tbsp dijon mustard
* 5-6lb leg of lamb roast, deboned and tied
Preparation:
Blend first 7 ingredients in food processor until rosemary and garlic are finely chopped. Place leg of lamb in heavy plastic bag. Pour marinade over lamb. Seal bag and refrigerate overnight, turning occasionally. (Place the plastic bag in a large dish to prevent leakage).
After marinated, take lamb roast out of plastic bag, place in shallow roasting pan and pop in meat thermometer into thickest part of the roast. Pre-heat oven to 450F. (Position rack in the lower third of the oven). Place in oven and reduce temperature to 325F. Cook approximately 8-11 minutes per pound. Thermometer should read ~180F. (Meat temperature will rise by 5F out of the oven).
Suggested accompaniments: Put carrots and onions around the roast as it cooks. Gravy can be made from juices from pan. In a saucepan brown some rue, add the juices and some stock made from the bone - simmer until it bubbles then add heavy cream and salt and pepper to taste.
