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Home > Recipes from Maine-ly Drizzle > Lunch/Brunch/Dinner > Maine-ly Drizzle Leg of Lamb with Roasted Vegetables
Maine-ly Drizzle Leg of Lamb with Roasted Vegetables

1/4 cup Maine-ly Drizzle Lemongrass Mint Balsamic Vinegar
2 cloves garlic, minced
1 sprig of fresh rosemary
6 ounces dry white wine (used Sauvignon Blanc)
1/4 cup Oregano Balsamic Vinegar
1/4 cup Maine-ly Drizzle Tuscan Herb Olive Oil

6 pound leg of lamb (boneless or semi-boneless)
Salt & Pepper

Preparation

Combine Maine-ly Drizzle Lemongrass Mint Balsamic Vinegar, garlic, rosemary, wine, Oregano Balsamic Vinegar and Rosemary Olive Oil in a blender and pulse a few times until blended.

Place the leg of lamb into a large plastic bag or other sealable container, fat side up.

Pour marinade over top of the meat and seal the container. Refrigerate overnight.

When ready to roast the lamb, let it sit out for about 30 minutes to warm up.

In the meantime, preheat oven to 325° F and place the roast fat side up in a roasting pan. Sprinkle with salt and pepper, then roast for 2 ½ to 3 hours until the internal temperature reaches 150°F.

Allow meat to rest for 25 to 30 minutes. Temperature will continue to rise approximately another 5 degrees for medium doneness.

When ready to serve, cut the lamb into ½ inch slices, carving across the grain of the meat.

Reserve the pan juices for drizzling over the lamb and roasted vegetables just before serving. The juices make a great sauce! Serve with roasted vegetables (recipe below).

Rosemary Roasted Vegetables

Ingredients
6 carrots
6 parsnips
12 redskin potatoes
4 yellow onion
3 tablespoons Maine-ly Drizzle Tuscan Herb Olive Oil
Salt and pepper

Preparation

Preheat oven to 350° F. Cut all the vegetables into 1 to 2 inch pieces and place in a large bowl. Toss the vegetables with Rosemary Olive Oil. Spread the vegetables on a 9X13 inch baking sheet and sprinkle with salt and pepper to taste. Roast vegetables for 1 hour.

Plate the sliced lamb pieces on a large platter and surround with the roasted vegetables and drizzle the remaining broth reserved from the lamb over all.

Serves 10