Country Style Leg of Lamb
A leg of lamb studded with aromatic herbs and garlic makes a wonderful dish for a group.
- Servings: 8
Source: Martha Stewart Living, September/October 1991
- 1 6-to 8-pound leg of lamb, bone in
- 6 garlic cloves, peeled and sliced
- Fresh rosemary
- Fresh thyme
- Salt and freshly ground pepper
- 2 bunches parsley
- 1 1/2 cups balsamic vinegar
Heat oven to 400 degrees. Trim fat on lamb to 1/4-inch thickness. Cut small, random incisions in the fat and insert garlic and herbs. Sprinkle with salt and pepper. Put lamb fat side up in a roasting pan, place in oven, and cook for 30 minutes.
Using a mortar and pestle, crush the parsley, then combine with vinegar. Pour over lamb and continue to cook, 1/2 hour more for very rare, or longer to taste.