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Roast Leg of Lamb with Balsamic Onions





Yields
Makes 8 to 10 servings

 4 onions (6 oz. each), peeled and quartered
 3 tablespoons olive oil
 3 tablespoons balsamic vinegar
  Salt and pepper
 1 leg of lamb (5 to 6 lb.)
 3 cloves garlic, slivered
 3 tablespoons lemon juice
 2 teaspoons fresh rosemary leaves or dried rosemary
 1 teaspoon dried oregano
  Rosemary sprigs
Step 1
1

In a bowl, mix onions with 2 tablespoons olive oil and the balsamic vinegar. Sprinkle lightly with salt and pepper. Let stand at least 5 minutes, stirring occasionally.

Step 2
2

Meanwhile, rinse lamb; trim off and discard excess surface fat. Cut 1/2-inch slits all over the leg and insert garlic slivers. Rub lamb with 1 tablespoon olive oil and the lemon juice, then pat rosemary leaves and oregano onto meat. Sprinkle with salt and pepper. Set lamb in an 11- by 17-inch roasting pan. Spoon onions and marinade around lamb.

Step 3
3

Roast in a 375° oven until a thermometer inserted in thickest part of leg to the bone registers 140° for medium-rare, 1 hour and 10 minutes to 1 1/2 hours; or 150° for medium, 1 hour and 20 minutes to 1 hour and 40 minutes. If drippings begin to burn, add water 1/4 cup at a time as needed.

Step 4
4

Transfer lamb to a board or platter and, keeping warm, let stand 10 to 15 minutes. Keep onions warm in pan while lamb rests. Spoon onions and drippings around lamb; garnish with rosemary sprigs. Slice meat and serve with onions and juices. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 475Calories from Fat 66
% Daily Value *
Total Fat 35g54%

Saturated Fat 14g70%
Cholesterol 124mg42%
Sodium 104mg5%
Total Carbohydrate 6.1g3%

Dietary Fiber 1g4%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.