BALSAMIC GLAZED ROAST LEG OF LAMB Ingredients: 2.75 kg/6lb leg of lamb 2-3 garlic cloves, peeled and sliced A few sprigs fresh rosemary Salt and freshly ground black pepper 3-4 tablespoons olive oil ½ pint water or white wine 200ml Aspall Balsamic Vinegar Method: Pre heat the oven to 230C (450F/Gas Mark 8) - Trim any excess fat from the lamb than using a sharp knife 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 preheated oven and cook for 15 minutes. Now baste the meat well and turn the heat down to 200C (400F Gas Mark 6) and continue to cook, basting often. Pink lamb will need about 1 hour 40 minutes, better cooked about 2 hours.
- Meanwhile place the balsamic vinegar in a small saucepan and simmer it until it has reduced by about 2/3rds, The vinegar should be come quite thick and sticky.
- About 30 minutes 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 minutes before serving.
- If you have any balsamic left brush it one more time as it rests.
- Serve with roast new potatoes and minted peas
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