Roast Leg of Lamb with Balsamic Reduction
Cook time: 
Total time: 
Serves: 4-6
This roast leg of lamb dish is simple, yet will please the most sophisticated of palates.
  • 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
  1. 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).
  2. 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.
  3. 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