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Roast Leg of Lamb with Rosemary
As suggested, add to marinade 1 tsp. lemon juice and 1 Tbsp. Balsamic vinegar. I also followed suggestion for sauce: de-fat the pan juices first, then add some red wine and 1/2 Tbsp. red currant jelly. I made this recipe with a boneless leg of lamb; two pounds served 5 adults. Rich tasting, so make the side dishes simple.
2 users found this review helpful
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Reviewed On:
Apr. 13, 2009
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