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
(2 Reviews) 2
2 of 2(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
diane0315
,Southbury
,ct
April 22, 2014
Ability level:Professional
Would You Recommend? Yes
0points
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Great Recipe for Easter
April 22, 2014
This recipe was fantastic. I made this for Easter and everyone raved about it. My only suggestion would be to add how long it takes to make this from start to finish and indicate how many minutes per pound for rare, medium or well done.
I thought I had plenty of time to make this recipe but it turned out that it took a lot longer.
I will certainly make this again.
Pros: Impressive, Will Make Again
Cons: Lengthy
Review 2 for Rosemary-Roasted Leg of Lamb with Balsamic Sauce
5 out of 5
5 out of 5
Ogguls
,Boston
,Ma
April 21, 2014
Ability level:Intermediate
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
0points
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Amazingly Easy
April 21, 2014
I made this sauce yesterday with my pre-marinated leg of lamb. I added some fresh rosemary and fresh chives, along with some fresh ground pepper. I also added a small amount of Wondra flour to thicken it a little. It was very delicious! My Easter guests raved about it.
Pros: Easy, Healthy, Will Make Again
Cons: none