Roast Lamb & Glaze Recipe
Roast Lamb & Glaze sounded terrific when a friend told me and I praise my decision to try it out. I made this Roast Lamb & Glaze for my dinner party last night and I became a star. Work towards being a star!
Summary
MethodRoast
Ingredients
1/2 cup (120 ml) Herbes de Provence Vinegar, red
1 tbs (15 ml) brown sugar
3 cloves crushed garlic
7-8 lb (3.1-3.6 kg) leg of lamb
Directions
In a heavy saucepan, heat vinegar, brown sugar and garlic until reduced by half.
Brush this glaze directly over the leg of lamb and set in roasting pan, fat side up.
Roast until meat thermometer plunged into the center of the large end of the leg registers 140°F (60°C) (medium) or about 1 1/2 hours at 350°F (180°C).
Let lamb rest 15-20 minutes before carving.
Brush this glaze directly over the leg of lamb and set in roasting pan, fat side up.
Roast until meat thermometer plunged into the center of the large end of the leg registers 140°F (60°C) (medium) or about 1 1/2 hours at 350°F (180°C).
Let lamb rest 15-20 minutes before carving.
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