This roast leg of lamb dish is simple, yet will please the most sophisticated of palates.
Ingredients
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
Instructions
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.
Recipe by Frugal Bites at http://frugalbites.com/roast-leg-of-lamb-with-balsamic-reduction/