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Balsamic Herb Leg of Lamb

3 Tbsp. balsamic vinegar
8 cloves garlic, minced
2 Tbsp. olive oil
2 tsp. The Spice Hunter Mediterranean Rosemary
1 tsp. The Spice Hunter French Thyme
1 tsp. The Spice Hunter Coarse Black Pepper
1 tsp. honey
½ tsp. salt
1 (5-7lb.) leg of lamb

Combine all ingredients in a large zip top bag and marinate for 24 hours in the refrigerator. Preheat oven to 325°F. Place lamb in a casserole dish with ½ cup water, pour remaining marinade over top and roast until a thermometer reads 140°F for medium-rare, about 2-2 1/2 hours, or to desired doneness.