Herb-Infused Leg of Lamb with Balsamic Glaze is a show-stopper that's perfect for special occasions or a cozy Sunday dinner. With a harmonious blend of fresh herbs and a sweet, tangy glaze, this dish is bound to impress your family and friends.
The star here is the leg of lamb. It's a tender, flavorful cut that holds up well to bold seasoning. Olive oil helps the herbs adhere and adds a subtle richness. Sea salt and black pepper are essential for bringing out the natural flavors. Garlic infuses warmth and depth, while fresh rosemary and fresh thyme introduce an aromatic earthiness. The balsamic vinegar is the backbone of the glaze, providing a tangy sweetness, enhanced by honey and Dijon mustard for complexity. Beef broth adds a savory base to the glaze, tying all the flavors together.
This lamb dish pairs wonderfully with roasted vegetables like carrots and potatoes or a fresh green salad with a simple vinaigrette. For a more substantial side, consider creamy mashed potatoes or a buttery couscous.
First, preheat your oven to 375°F. While the oven warms up, grab a small bowl and mix together the olive oil, sea salt, black pepper, garlic, rosemary, and thyme. This will be your herb rub. Now, take your leg of lamb and give it a good massage with the mixture, making sure every nook and cranny is covered.
Place the seasoned lamb on a roasting rack in a roasting pan. Pop it into the oven and let it roast for 1.5 to 2 hours. You’re aiming for an internal temperature of 135°F for that perfect medium-rare finish.
While the lamb is roasting, let's work on the glaze. In a saucepan, combine balsamic vinegar, honey, Dijon mustard, and beef broth. Bring it to a boil, then lower the heat and let it simmer until the glaze thickens. Keep a close eye—it should be syrupy but not too thick.
Once the lamb is done, take it out of the oven and let it rest for about 15 minutes. This helps the juices redistribute, making every slice juicy. Just before serving, brush the balsamic glaze generously over the lamb.
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