Italian Marinated Leg of Lamb (Printer-Friendly)
Succulent lamb infused with aromatic Italian herbs, garlic and balsamic vinegar, roasted to perfection with a golden crust.
# What You’ll Need to Cook:
→ Lamb
01 -
1 leg of lamb (about 4–5 lbs), bone-in or boneless
02 -
Salt and freshly ground black pepper (to taste)
→ Marinade
03 -
1/4 cup extra virgin olive oil
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1/4 cup balsamic vinegar
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3 cloves garlic, minced
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2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
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2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
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1 tablespoon Dijon mustard
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1 tablespoon honey (optional)
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Zest and juice of 1 lemon
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1 teaspoon red pepper flakes (optional)
# Steps to Prepare:
01 -
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, rosemary, thyme, Dijon mustard, honey (if using), lemon zest and juice, and red pepper flakes. Season with salt and pepper to taste. The marinade should be tangy, aromatic, and well-balanced.
02 -
Place the leg of lamb in a large resealable plastic bag or shallow dish. Pour the marinade over the lamb, making sure it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate the meat.
03 -
Preheat your oven to 400°F (200°C). If you’re using a boneless leg of lamb, you may want to tie it up with kitchen twine to help it cook evenly.
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Remove the lamb from the marinade (discard the marinade) and place it on a rack in a roasting pan. Rub the lamb with a little more olive oil and season it with salt and pepper. Roast the lamb in the preheated oven for about 15 minutes to get a nice crust. Then, lower the temperature to 350°F (175°C) and continue roasting for about 1.5 to 2 hours, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Use a meat thermometer to check for accuracy.
05 -
Once the lamb is done, remove it from the oven and cover it loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute. Slice the lamb against the grain into thick slices and serve with your favorite sides.
# Extra Cooking Tips:
01 -
Allow the lamb to rest before slicing to ensure maximum juiciness.