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.
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Feta and spinach stuffed chicken
This feta and spinach stuffed chicken is cooked in 25 minutes and only has four steps in the method
By Jessica Ransom Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
Compromising may be killing your relationship - here are 5 ways to reach healthy compromises, according to relationship expert
Compromising isn't always the best way to keep the peace in a relationship
By Charlie Elizabeth Culverhouse Published
-
Child psychologist unveils 'the grandparent code', a list of 12 grandparenting rules to keep family relationships strong and healthy
Some are common sense, others may be a little harder to follow...
By Charlie Elizabeth Culverhouse Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published