Rosemary and Balsamic Roasted Leg Of Lamb

Serves: 8
Preparation time: 10 minutes
Cooking time: 90 minutes

Ingredients:

Roasted Leg of Lamb:

  • 3 tbsp Filippo Berio Classico Olive Oil
  • 2 tbsp Filippo Berio Balsamic Vinegar
  • 1 tbsp chopped fresh rosemary
  • 4 tsp grainy mustard
  • 2 – 2.75kg leg of lamb
  • 2 cloves garlic, thinly sliced
  • 1 tsp each salt and pepper
  • 3 onions, quartered

For Gravy:

  • 3 tbsp all-purpose flour
  • 125ml dry red wine
  • 1L chicken stock
  • 2 tbsp Filippo Berio Balsamic Vinegar
  • 1 sprig fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper

Method:

  1. Preheat oven to 200°C.
  2. Whisk together olive oil, balsamic vinegar, rosemary and mustard; set aside.
  3. Make small incisions all over lamb and insert garlic slices. Rub olive oil mixture all over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour 1 cup water into bottom of pan.
  4. Roast for 80 to 90 minutes or until internal temperature reaches 60°C for medium-rare, adding water to pan as needed to avoid scorching and onions from drying out.
  5. Transfer lamb to carving board and tent with foil.
  1. For Gravy: Place roasting pan on stove top over medium-high heat; stir in flour.
  2. Whisk in wine; boil for 1 to 2 minutes or until reduced by half.
  3. Whisk in chicken stock and balsamic vinegar.
  4. Add rosemary; bring to boil and simmer for 8 to 10 minutes or until thickened.
  5. Season with salt and pepper. Serve with lamb.

Cooks tips:

Serve with roasted mini red potatoes and sautéed spinach.