Herb Roasted Leg of Lamb With Balsamic Onions

“This is from a Guckenheimer cookbook I received as a gift. I am adding all the ones that sound good to ‘Zaar so I can make them later.”
1hr 40mins

Ingredients Nutrition


  1. In a bowl, mix onions with 2 tablespoons olive oil and the balsamic vinegar.
  2. Sprinkle lightly with salt and pepper.
  3. Let stand at least 5 minutes, stirring occasionally.
  4. Meanwhile, trim the discarded excess surface fat from lamb.
  5. With tip of paring knife cut 6 slits 1/2 inch deep around the leg and insert garlic slivers.
  6. Rub lamb with 1 tablespoon olive oil and the lemon juice, then pat rosemary leaves and oregano onto meat.
  7. Sprinkle with salt and pepper.
  8. Place lamb in a 11" x 17" roasting pan.
  9. Spoon onions and marinade on and around lamb.
  10. Roast in a 375 degree F oven. Bake for approximately 1 hour and 10 minutes for medium rare or 115 degrees F on meat thermometer.
  11. If drippings begin to burn, add water, 1/4 cup at a time as needed.
  12. Transfer lamb to a board or platter and let stand for 10 to 15 minutes.
  13. Keep onions warm in a pan while lamb rests.
  14. Slice meat and serve with juice.
  15. Spoon onions and juice around lamb, garnish with rosemary sprigs.
  16. Add salt and pepper to taste.

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