Recipes Main Courses Lamb Rosemary-Roasted Leg of Lamb with Balsamic Sauce
Rosemary-Roasted Leg of Lamb with Balsamic Sauce

Rosemary-Roasted Leg of Lamb with Balsamic Sauce

Rosemary-Roasted Leg of Lamb with Balsamic Sauce is rated 5.0 out of 5 by 2.
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Prep Time: 8 minutes
Cook Time: 100 minutes
Servings: 10 Serves 10.
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.

Ingredients:

  • 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 balsamic vinegar
  • 2 cups chicken stock

Directions:

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 up to overnight.

Position a rack in the lower third of an oven and preheat to 450°F. Let the lamb stand at room temperature for 45 minutes to 1 hour.

Set the lamb on a rack in a roasting pan and roast for 15 minutes. Using large tongs, turn the lamb over, add the water to the pan and roast for 15 minutes more. Reduce the oven temperature 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 for 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 from the pan bottom, 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 stock, 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 platter. Pass the sauce alongside.
Serves 10.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Great Recipe for Easter This recipe was fantastic. I made this for Easter and everyone raved about it. My only suggestion would be to add how long it takes to make this from start to finish and indicate how many minutes per pound for rare, medium or well done. I thought I had plenty of time to make this recipe but it turned out that it took a lot longer. I will certainly make this again.
Date published: 2014-04-22
Rated 5 out of 5 by from Amazingly Easy I made this sauce yesterday with my pre-marinated leg of lamb. I added some fresh rosemary and fresh chives, along with some fresh ground pepper. I also added a small amount of Wondra flour to thicken it a little. It was very delicious! My Easter guests raved about it.
Date published: 2014-04-21
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