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Roast Leg of Lamb with Rosemary

Reviewed: Dec. 17, 2012
I make Lamb Shanks all the time but I wanted to switch it up and do a leg of lamb recipe. I checked the web for a good LOL (my acronym for Leg of Lamb... Just made that up) and found this one. OMG (Nope, didn't make that one up. Hehe), this is absolutely succulent. Like others, I added about 1/4 cup of balsamic vinegar and fresh lemon juice (one lemon) to the marinade recipe. I baked mine in a cast iron Dutch oven (by Martha Stewart) and added a cup of water to the bottom of it before I put the LOL (going to copyright that) in. I put the lid 3/4 on roasted that baby at 375 for almost 3 hours. I basted it regularly and flipped it over to cook on the other side (which is why I think it was so juicy throughout) for the last hour. I like my roast well done, so you may want to reduce your cook time to 2 hours if you like it on the pink side. I actually didn't have time to marinade this over night, but it was a home run just the same. I paired this up with some black eyed peas cooked in smoked turkey, whipped candied yams, brown rice and cornbread. The Mister might give me a ring after this one (LOL...Laughing Out Loud, not eating on a Leg Of Lamb.. Hehe) because he loved it. Seriously, though, wicked good recipe. I'm adding this one to my catalog for sure. Enjoy!
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