Glazed leg of lamb
Skill level: Easy peasy
Costs: Cheap as chips
This Sunday why not try roast leg of lamb with a balsamic glaze - it gives the meat a sweet, juicy flavour and works wonders served with the usual root veggies and crispy roast potatoes. If you're bored of the same old flavour when it comes to cooking leg of lamb, you really must try this sweet and sticky glazed leg of lamb recipe. The balsamic glaze not only gives this cut of meat plenty of flavour, it also gives it a wonderful appearance too so it'd be great served in the centre of your dinner table as a centrepiece for a special occasion - be it Easter, Christmas or Sunday lunch.
- 6lb leg of lamb
- 2-3 garlic cloves, peeled and sliced
- A few sprigs fresh rosemary
- Salt and freshly ground black pepper
- 3-4tbsp olive oil
- 1/2 pint water or white wine
- 200ml balsamic vinegar
- Pre-heat the oven to 230ºC/450F/gas 8
- Trim any excess fat from the lamb and use a sharp knife to insert slivers of garlic and a few rosemary leaves into the flesh.
- Place in a roasting dish drizzle with the oil and season with salt and pepper. Pour the wine into the dish.
- Place the lamb into the pre-heated oven and cook for 15 mins.
- Baste the meat well and turn the heat down to 200ºC /400F/gas 6 and continue to cook, basting often. Pink lamb will need about 1hr 40 mins.
- Meanwhile, place the balsamic vinegar in a small saucepan and simmer until it has reduced by about 2/3rds. The vinegar should become quite thick and sticky.
- About 30 mins before the meat is cooked brush the vinegar over the meat, continue cooking, brushing about twice more with the balsamic.
- Remove the meat from the oven and allow to sit in a warm place for 15 mins before serving.
- If you have any balsamic left brush it one more time as it rests.
- Serve with roast new potatoes and minted peas