Italian Marinated Leg of Lamb (Printable Version)
# What You'll Need:
→ For the lamb
01 -
1 leg of lamb (about 2-2.5 kg), bone-in or boneless
02 -
Salt and freshly ground black pepper, to taste
→ For the marinade
03 -
60 ml extra virgin olive oil
04 -
60 ml balsamic vinegar
05 -
3 cloves garlic, minced
06 -
2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
07 -
2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
08 -
1 tablespoon Dijon mustard
09 -
1 tablespoon honey (optional)
10 -
Zest and juice of 1 lemon
11 -
1 teaspoon red pepper flakes (optional)
# Step-by-Step Directions:
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.
02 -
Place the leg of lamb in a large resealable plastic bag or shallow dish. Pour the marinade over the lamb, ensuring even coating. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
03 -
Preheat your oven to 200°C. If using a boneless leg of lamb, tie it with kitchen twine to promote even cooking.
04 -
Remove the lamb from the marinade (discard marinade) and place on a rack in a roasting pan. Rub with a little more olive oil and season with salt and pepper. Roast for 15 minutes, then lower temperature to 175°C and continue roasting for 1.5-2 hours, until desired doneness. For medium-rare, aim for an internal temperature of 57°C.
05 -
Remove from oven and cover loosely with aluminum foil. Let rest for 10-15 minutes to allow juices to redistribute. Slice against the grain into thick slices and serve.
# Helpful Notes:
01 -
This Italian Marinated Leg of Lamb makes an impressive centerpiece for special occasions and holiday feasts.