Rosemary-Roasted Leg of Lamb with Balsamic Sauce

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.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Rosemary-Roasted Leg of Lamb with Balsamic Sauce
Review 1 for Rosemary-Roasted Leg of Lamb with Balsamic Sauce
5 out of 5
5 out of 5
kmosca
Rochelle Park, NJ
May 14, 2010
Would You Recommend? Yes
0points
2of 4found this review helpful.
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Elegant Entree
May 14, 2010
This is my 3rd Easter in a row using this recipe. Everyone loves it and looks forward to it. Its well worth rotating every 15 minutes. and the sauce/shallots- so nice. Follow cooking time exactly for med rare temp. Dont overcook or it will become too gamy.
Review 2 for Rosemary-Roasted Leg of Lamb with Balsamic Sauce
5 out of 5
5 out of 5
jrara
Evergreen, CO
April 30, 2010
Would You Recommend? Yes
0points
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Great Weekend Recipe
April 30, 2010
I love leg of lamb. I cook it about 4 times a year. I followed the recipe but instead of cooking it in the oven I slow cooked it outside on my Treager grill. I did not heavily smoke it but used a combination of fruit wood pellets and was able to get a very light smoke flavor on the meat and sauce.
Review 3 for Rosemary-Roasted Leg of Lamb with Balsamic Sauce
5 out of 5
5 out of 5
DoctorDee
Armonk NY
April 30, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Balsamic Vinegar Scores Again!
April 30, 2010
We are all familiar with the wonderful flavor of spring lamb and fresh rosemary, but to those cooks who think that balsamic vinegar is only a salad condiment, this recipe gives a whole new take on its versatility. The underlying sweetness of balsamic vinegar marries with the juices given off by the lamb to produce a glossy, rich flavor that brings out the essence of both. Try this with a better vinegar (but you don't have to break out your 50 year old!) for a new taste that is guaranteed to bring your guests into the kitchen, begging to know how you achieved this tastebud-tickling sensation.