Roast Leg of Lamb with Honey,
Balsamic Vinegar, and Fresh Mint Baste
|
2 c. honey ¾ c. balsamic vinegar 8 mint leaves, finely chopped Salt and freshly ground pepper 1 boneless leg of lamb (5 – 7 lbs.), trimmed of excess fat Salt and freshly ground pepper Olive oil |
Combine the honey, vinegar, and mint in a medium bowl. Whisk together and season with salt and pepper to taste. Preheat the oven to 375 degrees F. Season the lamb all over with salt and
pepper. Heat the olive oil in a large skillet
and sear the lamb all over until browned, about 4 – 5 minutes per side. Transfer to a roasting pan with rack and roast
in the oven to an internal temperature of 130 degrees F. for medium rare,
approximately 1 ½ hours. During the
last 30 minutes of roasting, baste liberally every 10 minutes with the
glaze. Remove from the oven and let
rest 10 minutes before slicing. Serve with additional glaze mixture,
heated. A Bobby Flay recipe. |
Cathedral
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