Balsamic-Marinated Leg of Lamb

Balsamic-Marinated Leg of Lamb

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From: Diabetic Living Magazine

Make this luscious lamb entree for a special weekend dinner. It's a terrific recipe when you're craving something completely different.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 (5 to 6 pound) leg of lamb, boned, rolled and tied
  • 4-6 cloves garlic, sliced
  • ⅔ cup balsamic vinegar
  • ½ cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sugar
  • 2 teaspoons dried basil, crushed, or 2 tablespoons chopped fresh basil
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • Fresh mint or basil leaves (optional)

Preparation

  • Prep

  • Ready In

  1. Trim fat from lamb. With the tip of a knife, cut 1-inch-wide pockets into the lamb at 3-inch intervals; insert a slice of garlic into each of the pockets. Set aside.
  2. For marinade, combine balsamic vinegar, oil, mustard, sugar, basil, minced garlic, salt, and pepper in a small bowl. Place the leg of lamb in a large resealable plastic bag. Pour the marinade over the lamb. Seal the bag; turn to coat the lamb. Marinate in the refrigerator for at least 8 hours or up to 24 hours, turning the bag occasionally. Drain and discard the marinade.
  3. Preheat oven to 325°F. Place the lamb on a rack in a foil-lined shallow roasting pan. Insert an oven-going meat thermometer into the thickest portion of the leg. Roast until desired doneness. Allow 2 to 2½ hours for medium-rare doneness (140°F) or 2½ to 3 hours for medium doneness (155°F). Cover and let stand for 15 minutes before carving. The temperature of the meat after standing should be 145°F for medium-rare doneness or 160°F for medium doneness. Remove strings. Thinly slice the lamb to serve. If desired, garnish with fresh mint or basil.

Nutrition information

  • Serving size: 4 ounces cooked meat
  • Per serving: 188 calories; 7 g fat(3 g sat); 0 g fiber; 0 g carbohydrates; 28 g protein; 0 mcg folate; 87 mg cholesterol; 0 g sugars; 1 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 2 mg iron; 126 mg sodium; 450 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4 lean protein, 1 fat

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