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Rosemary-Roasted Leg of Lamb with Balsamic Sauce

Marinating the lamb for an extended period of time will help tenderize the meat while infusing it with

more flavor. The marinade also creates a delicious exterior on the lamb after roasting.


1 Tbs. kosher salt

2 tsp. freshly ground pepper

3 Tbs. finely chopped fresh rosemary

2 garlic cloves, minced

Finely grated zest of 1 lemon

1 Tbs. olive oil

1 boneless leg of lamb, 7 to 8 lb., rolled and tied with

kitchen string

1/2 cup water

2 shallots, finely minced

1/2 cup Leonardi infused balsamic vinegar

2 cups unsalted chicken broth



In a small bowl, combine the salt, pepper, rosemary, garlic, lemon zest and olive oil and stir until

blended. Coat the lamb evenly with the rosemary mixture, wrap tightly with plastic wrap, and

refrigerate for at least 2 hours or as long as overnight.



Position a rack in the lower third of an oven and preheat to 450°F. Let the lamb stand at room

temperature 45 to 60 minutes.



Set the lamb on a rack in a roasting pan and roast for 15 minutes. Using a pair of large tongs, turn

the roast over, add the water to the pan and roast for 15 minutes more. Reduce the heat to 350°F.

Continue roasting, turning the lamb every 20 minutes, until an instant-read thermometer inserted

into the center of the meat registers 125° to 130°F for very rare to medium-rare, about 1 hour more,

or until done to your liking.



Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest 10 minutes

before carving.



Meanwhile, pour any juices from the pan into a bowl. Skim off the fat, reserving 2 Tbs., and set the

pan over medium-high heat. Add the reserved fat and the shallots and cook, stirring to scrape up

any browned bits stuck to the bottom of the pan, until the shallots are tender, 2 to 3 minutes. Add

the vinegar and cook, stirring, until it is nearly evaporated, 1 to 2 minutes more. Add the broth,

bring to a boil and cook, stirring, until the liquid is reduced by half, 3 to 4 minutes more. Transfer

the sauce to a warmed sauceboat.



Carve the lamb into thin slices and transfer to a warmed serving platter. Pass the sauce alongside.

Serves 10.



Williams-Sonoma Kitchen.



http://www.cooken.com

info@barringtonsoftware.com

 

 

 

 

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