Roast Leg of Lamb with Balsamic Mushrooms
A roast leg of lamb with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 leg of lamb (ca. 1.5 kg)
- 4 sprigs Rosemary
- 2 Garlic cloves
- 6 tbsp Olive oil
- Sea salt
- 300 g Mushrooms
- 2 tbsp balsamic vinegar
Instructions
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1.
Preheat the oven to 160°C with fan and top heat.
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2.
Wash and pat dry the leg of lamb. Prick all around with a sharp knife. Pinch off 1-2 sprigs rosemary. Stick the rosemary into the cuts. If needed, tie the lamb with kitchen twine. Peel the garlic, finely chop it and mix with 4 tbsp oil. Rub this mixture all over the lamb and season with salt and pepper.
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3.
Place the lamb in a heat‑proof dish and roast for about 3 hours. Add water as needed and turn occasionally. Clean the mushrooms and cut them in half or thin slices depending on size. Brown them in the remaining oil, remove from heat and deglaze with balsamic vinegar. Let it simmer, season with salt and pepper, and spread around the lamb before serving.
