Balsamic-Marinated Leg of Lamb

Ingredients

• 1 (5 to 6 pound) leg of lamb, boned, rolled and tied
• 4-6 cloves garlic, sliced
• 2/3 cup balsamic vinegar
• 1/2 cup olive oil
• 2 tbsp Dijon mustard
• 1 tbsp sugar
• 2 tsp dried basil, crushed, or 2 tablespoons chopped fresh basil
• 4 clove garlic, minced
• 1 tsp salt
• 1/2 tsp ground pepper
• 4 Fresh mint or basil leaves

Instructions

1. Trim fat from a 5- to 6-pound leg of lamb. With the tip of a knife, cut 1-inch-wide pockets into the lamb at 3-inch intervals; insert a slice of garlic into each of the pockets. Set aside.
2. For marinade, combine ⅔ cup balsamic vinegar, ½ cup oil, 2 tablespoons mustard, 1 tablespoon sugar, 2 teaspoons basil, 4 cloves minced garlic, 1 teaspoon salt and ½ teaspoon pepper in a small bowl. Place the leg of lamb in a large resealable plastic bag. Pour the marinade over the lamb. Seal the bag; turn to coat the lamb. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning the bag occasionally. Drain and discard the marinade.
3. Preheat oven to 325°F. Place the lamb on a rack in a foil-lined shallow roasting pan. Insert an ovenproof meat thermometer into the thickest portion of the leg. Roast until the desired doneness. Allow 2 to 2½ hours for medium-rare doneness (140°F) or 2½ to 3 hours for medium doneness (155°F). Cover and let stand for 15 minutes before carving. The temperature of the meat after standing should be 145°F for medium-rare doneness or 160°F for medium doneness. Remove strings. Thinly slice the lamb to serve. If desired, garnish with 4 fresh mint or basil leaves.