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Roast Leg Of Lamb With Rosemary And Balsamic Vinegar

lamb

1 leg of spring lamb; about 4 pounds
3 cloves garlic; thinly sliced
2 teaspoons dried rosemary
salt
freshly ground pepper
2 tablespoons lemon juice
2 tablespoons balsamic vinegar

A succulent roast of spring lamb is easy to prepare and is an elegant entrée. A small leg weighs about 4 pounds, the perfect size for four hearty eaters. Trim excess fat off lamb. Place meat in shallow roasting pan. Cut small slits all over and tuck a slice of garlic into each. Sprinkle all over with rosemary, a little salt, a generous sprinkling of pepper, lemon juice and vinegar. Cover with plastic wrap and refrigerate for 1 or 2 hours at room temperature, 3 or 4 hours in refrigerator. (If marinating in fridge allow meat to reach room temperature before roasting.) Place rack under lamb in roasting pan and roast in 350 F oven for 50 to 80 minutes, depending on desired degree of doneness, or until meat thermometer registers 140 F for rare, 150 F for medium or 160 F for well done. Transfer to warm serving platter and let rest for 5 to 10 minutes before carving.

Contributor: Canadian Living - May, 1985

Yield: 4 servings

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