Roast Leg of Lamb with Balsamic Onions

Name: Roast Leg of Lamb with Balsamic Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 2 teaspoons fresh rosemary leaves or dried rosemary; 3 cloves garlic, slivered; 2 kilograms leg of lamb; 3 Tbsps lemon juice; 3 Tbsps olive oil; 680 grams onions each), peeled and quartered; 1 teaspoon dried oregano; 1 sprig Rosemary; 10 servings Salt and pepper

Roast Leg of Lamb with Balsamic Onions might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 254 calories, 30g of protein, and 11g of fat per serving. This recipe serves 10. Head to the store and pick up balsamic vinegar, onions, rosemary sprigs, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a bowl, mix onions with 2 tablespoons olive oil and the balsamic vinegar.

Ingredients you will need

Balsamic Vinegar

Olive Oil

Onion

Equipment you will use

Bowl

Sprinkle lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Let stand at least 5 minutes, stirring occasionally.

Meanwhile, rinse lamb; trim off and discard excess surface fat.

Ingredients you will need

Lamb

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.

Ingredients you will need

Rosemary

Lemon Juice

Olive Oil

Oregano

Garlic

Lamb

Meat

Dry Seasoning Rub

Sprinkle with salt and pepper. Set lamb in an 11- by 17-inch roasting pan. Spoon onions and marinade around lamb.

Ingredients you will need

Salt And Pepper

Marinade

Onion

Lamb

Equipment you will use

Roasting Pan

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.

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Water

Bone

Equipment you will use

Kitchen Thermometer

Oven

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.

Ingredients you will need

Rosemary

Onion

Lamb

Meat

Equipment you will use

Frying Pan