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Main-Lamb: Leg of Lamb with Soy Balsamic Glaze

Source of Recipe

Roasting


List of Ingredients

6 1/2 pounds whole or half leg of lamb
3 cloves garlic, peeled and thin sliced
1 tablespoon olive oil
1/3 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons fresh chopped rosemary (2 tsp dried)
2 tablespoons chopped fresh thyme (1 tsp dried)
fresh ground black pepper
24 small red new potatoes, scrubbed
10 cloves garlic, peeled and left whole
1 cup dry white wine
1/2 cup water



Recipe

Place lamb in roasting pan. Using small sharp knife, make thin slits along top of lamb. Stud top with slices of garlic, inserting about 1/2" into the flesh. Rub top of lamb with oil, half of vinegar and half of soy sauce. Let marinate at least 1 hour, up to 24 hours, covered in fridge.

Preheat oven to 450¼F. Sprinkle lamb with half of herbs and generous grinding of pepper. Arrange potatoes and whole garlic around lamb. Pour rest of vinegar and soy over potatoes and garlic; stir to coat. Sprinkle veggies with herbs. Roast lamb for 15 minutes, then reduce heat to 350¼F, and continue roasting until lamb temperature reaches 125¼F for rare, about 12 minutes per pound, or about 1 hour and 20 minutes. For medium rare (slightly pink) , roast to 130-135¼F, for medium 140¼F (pink/gray), for well done 150¼F (no pink).

After about 45 minutes of cooking, add about 3/4 cup of wine around the lamb, basting it. Turn veggies over so they brown on all sides. Remove pan from oven and put lamb on cutting board, loosely covered with foil, for 15 minutes before carving. Put veggies in a bowl. Discard extra fat from pan. Place pan over two burners, with a few cloves of the garlic left in it. Add remaining wine and water, and bring to boil over medium-low, scraping up browned juices. Let pan juices simmer until thickened, 5-10 minutes. Mash any garlic left in pan. Cut lamb thin sliced and serve with potatoes, garlic and pan juice. Makes 6 servings.