Balsamic Glazed Leg of American Lamb | California Lamb
 

Balsamic Glazed Leg of American Lamb with Figs and Shallots

Servings: 8–10 | Prep: 25 min. | Cook: 1½–2 hours (depending on size and desired doneness)

Recipe provided by American Lamb Board and created by Homemade.
Balsamic Glazed Leg of American Lamb sliced and served with roasted figs, shallots, and fresh rosemary.

Directions

Prepare the American Lamb

  1. First, remove the American Lamb from the refrigerator 1 hour before roasting.
  2. Pat the lamb dry with paper towels and place it in a large roasting pan.
  3. Next, season generously all over with kosher salt and freshly ground black pepper.
  4. Then, rub the lamb with olive oil.

Make the Balsamic Glaze

  1. Meanwhile, combine the balsamic vinegar, honey or brown sugar, garlic, rosemary, and chili flakes in a small saucepan.
  2. Bring the mixture to a gentle simmer over medium heat.
  3. Then, cook for 10–12 minutes, or until reduced by about half and slightly syrupy.
  4. Finally, remove the saucepan from the heat and discard the rosemary sprig.

Begin Roasting the Lamb

  1. First, preheat the oven to 425°F.
  2. Roast the lamb for 20 minutes to develop color.
  3. Then, reduce the oven temperature to 350°F.

Add the Figs and Shallots/h3>

  1. Next, scatter the drained figs and shallots around the lamb.
  2. Spoon a few tablespoons of the balsamic glaze over the lamb, reserving the remaining glaze.
  3. Then, continue roasting, occasionally basting the lamb with the pan juices and additional glaze.
  4. Cook until the internal temperature reaches 130–135°F for medium-rare or 140–145°F for medium.
  5. Depending on the size and desired doneness, continue roasting as needed.

Rest and Serve

  • Once cooked, transfer the lamb to a cutting board.
  • Let it rest for at least 15 minutes.
  • Finally, carve the lamb and serve with the balsamic-glazed figs and shallots.
  • Spoon the pan juices over the sliced lamb before serving.
    • Sliced Balsamic Glazed Leg of American Lamb on a wooden cutting board.
    Carved slices of Balsamic Glazed Leg of American Lamb arranged with roasted figs and shallots.
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    Ingredients

    For the American Lamb:
    • 1 boneless leg of American Lamb (6–7 pounds)
    • 1 tablespoon kosher salt
    • Freshly ground black pepper
    • 2 tablespoons olive oil
    For the Balsamic Glaze:
    • ¾ cup balsamic vinegar
    • 2 tablespoons honey or brown sugar
    • 2 cloves garlic, smashed
    • 2 sprigs fresh rosemary
    • ¼ teaspoon chili flakes
    For the Roasting Pan:
    • 2½ cups dried figs, halved
    • 1 cup red wine
    • 8 shallots, peeled and halved

    Category
    Entrees
    Tags
    american lamb, balsamic glaze, balsamic glazed lamb, boneless leg of lamb, california lamb, figs, holiday dinner, Homemade, lamb dinner, leg of lamb, roasted lamb, rosmary lamb, shallots
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