Ingredients
3 Tbsp Blueberry Dark Balsamic Vinegar
1/2 cup Red Wine or try with our Barrel Aged Red Wine Vinegar
1 tsp dried rosemary
1 tsp dried mint
1 shallot, grated
4 cloves garlic, minced
1/2 lemon, juiced
1 Tbsp soy sauce
1 Tbsp grainy mustard
2 Tbsp Rosemary Olive Oil
Leg of Lamb
Directions
Preheat the oven to 325°F.
In a bowl combine all ingredients, except lamb, until well incorporated.
In a roasting pan, pour the sauce over the lamb.
Bake for 2 hrs, basting with sauce every 30 minutes, until the internal temperature reaches 125°F (medium rare). *use a meat thermometer, and do not let it touch the bone
