Balsamic Leg of Lamb
"The longer the maranade the better the flavour. The pesto and vinegar give this a unique taste. Maranade time not included in prep time."
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 1⁄4 cup pesto sauce (homemade or bought)
- 1⁄4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- salt and pepper
- 1 (2 1/2 lb) butterflied leg of lamb
directions
- Combine all but the lamb.
- Trim fat from lamb and marinade in above up to 24 hours.
- Foil line a baking pan, place lamb on a rack in pan.
- Roast at 450 F for 20 to 30 minutes until thermometer reads 140 F (for rare).
- Tent with foil and let stand 10 minutes.
- Serve with pan juices.
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Reviews
-
I found this recipe and had to try it. We only marinated it for about 5 hours and cooked it at 325 for a few hours. It was so good! It had a slightly greek taste. The meat was tender and the sauce made from the juices was very good. I plan on trying the marinade with other kinds of meat.
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
