If you’ve never had leg of lamb, you’re missing out on a culinary treat. It’s tender, and somewhat earthy tasting. I love it with Mediterranean side dishes like couscous (pictured above). When I saw it at ALDI, I knew I had to get it! I use this recipe as a basis, but created a balsamic reduction as well.
Frugal Tips: When cooking a more expensive cut of meat, a little bit goes a long way. Make sure you have plenty of frugal side dishes to go along with it to bring down the overall cost of the meal.
- Leg of lamb roast (2-4 lb.)
- ¼ C. honey
- 2 Tbsp. Dijon mustard
- 2 Tbsp. fresh rosemary
- 1 tsp. lemon juice
- 4 cloves garlic, minced
- 1 tsp. cracked black pepper
- Sea salt to taste
- ¼ C. balsamic vinegar
- In a bowl, combine the honey, mustard, rosemary, lemon juice and garlic. Pour over the lamb roast, cover and marinade at least 2-3 hours in the refrigerator (or overnight).
- Preheat oven to 450 degrees. Place lamb on a roasting rack and add salt and pepper to taste. Cook for 20 minutes, then reduce temp to 400 degrees. Continue cooking 55-60 minutes or until the internal temperature reaches 145 degrees.
- Remove roast and allow to sit for 10 minutes before carving. While you’re waiting, pour remaining marinade into a small saucepan and add balsamic vinegar. Simmer until reduced, then pour over the roast just before serving.