Roast Leg of Lamb with Rosemary and Garlic

This classic Roast Leg of Lamb is infused with fragrant rosemary and pungent garlic, creating a savory dish that is both traditional and appealing. The slow-roasting method ensures the lamb is tender and juicy, while a splash of balsamic glaze adds a creative twist, enhancing the overall flavor profile. Perfect for family gatherings or special occasions, this dish meets dietary requirements while delivering an unforgettable dining experience.

Ingredients:

• 1 leg of lamb (5-7 lbs)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and black pepper to taste
• 1 cup vegetable or chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon honey

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper to create a marinade.
3. Rub the marinade all over the leg of lamb, ensuring it is well-coated. Let it marinate for at least 30 minutes at room temperature.
4. Place the lamb in a roasting pan and pour the broth into the bottom of the pan.
5. Roast in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Baste the lamb with the pan juices every 30 minutes.
6. Once done, remove the lamb from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute.
7. Serve with the pan juices drizzled over the sliced lamb.