Frugal Bites » lamb http://frugalbites.com Eating Well on a Budget Mon, 24 Feb 2014 23:19:31 +0000 en-US hourly 1 https://wordpress.org/?v=3.7.41 Roast Leg of Lamb with Balsamic Reduction http://frugalbites.com/roast-leg-of-lamb-with-balsamic-reduction/ http://frugalbites.com/roast-leg-of-lamb-with-balsamic-reduction/#respond Fri, 11 Jan 2013 15:46:38 +0000 http://frugalbites.com/?p=1115   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 {Read More}

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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.

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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.
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
  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.

 

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