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Ingredients
- 1 5-7lb leg of lamb partially de-boned
- 1/4 cup Rosé Balsamic Vinegar (or try our Apple Cider Vinegar)
- 1/4 cup Lavender White Balsamic Vinegar (or try our Cranberry Pear White Balsamic Vinegar)
- 2 tbsp Hojiblanca EVOO
- 1 bulb garlic peeled and cloves removed
- 3 shallots peeled and quartered
- 2 tbsp Dijon mustard
- 1/2 tbsp salt
- 2 tsp cracked black pepper
- 1 1/2 cups beef broth
- spring onions (garnish)
- rosemary (garnish)
- lavender sprigs (garnish)
Ingredients
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Instructions
- Remove the lamb from the fridge and set aside to rest at room temperature 1 hour before roasting.
- Preheat oven to 350°F.
- Combine Rosé Balsamic Vinegar (or Apple Cider Vinegar), Lavender White Balsamic Vinegar (or Cranberry Pear White Balsamic Vinegar), Hojiblanca EVOO, garlic, shallots, Dijon mustard, salt, and pepper in the bowl of a food processor. Blend the mixture until smooth and forms a wet paste.
- Line a roasting pan with a write rack and pour broth in the bottom of the pan. Coat the entire lamb with the paste and place on the wire rack.
- Place the pan in the oven and roast for 1 1/2-2 hours, or until the internal temperature of the lamb reaches 135°F (or until desired temperature is reached).
- Remove the lamb and set aside to rest for 15 minutes before slicing and serving.
- While the lamb rests, whisk the broth mixture, whisking up any delicious browned bits that may have accumulated on the bottom of the pan. Remove the broth from the pan and serve alongside the lamb as an au jus.
- Garnish lamb with fresh herbs before serving.