Lamb is absolutely delicious. My first introduction to the meat came in the form of the gyro. (Yeer-oh, sorry the mispronunciation of that one is a pet peeve. I know it’s dumb but it drives me nuts.) Gyros are a very approachable way to eat lamb for the first time. All wrapped up in a soft pita, crispy but oh so flavorful. Loaded with feta cheese, tomatoes, and tzatziki (hold the onion for me). When I was nine or ten perhaps and spending the day with my Dad he used to take me out for these delectable ‘sandwiches.’ What’s more awesome then a day with Dad all to yourself to answer questions about everything under the sun (I’m pretty sure my Dad knows more or less everything. Seriously he is really smart.) and a killer lunch? Not much right? I am left with a lasting love of the gyros to this day.
Unfortunately I haven’t figured out how to achieve the same effect with the meat at home to reproduce a gyro. I’m fairly certain I need a spit. (Working on it. Promise to share when I have achieved success.) But I’ve definitely played around with other uses. One of my favorites is Rosemary Crusted Leg of Lamb.
This marinade adds so much flavor. Rosemary and mustard play strangely well together, balsamic adds a touch of sweetness which adds a perfect counter balance to the pepper, and roasting provides a crisp outer crust and an incredibly juicy inside.
The one suggestion I have to make is that when your going to make this dish you use good ingredients. I honestly don’t believe that lower quality ingredients always make a discernible difference in every dish, but this dish is one where you will notice. Buy a quality piece of meat from a butcher or store you have bought good meat from before. It will make a major difference, trust me I’ve tested.
Now go make it, because this dish is perfect for holidays, romancing a special someone, or those you need to impress with your mad cooking skills. Enjoy!
- 1/4 cup balsamic vinegar (select a sweeter version)
- 1/4 cup olive oil
- 1 teaspoon of lemon juice
- 1/4 cup of honey
- 2 tablespoons of yellow mustard
- 2 tablespoons of fresh chopped rosemary or 1 tablespoon dried
- 3 cloves of garlic minced
- 3 teaspoon sea salt
- 1 teaspoon fresh ground pepper
- 1. Preheat oven to 400* and place the lamb in a pan on a roasting rack.
- 2. In a large bowl mix together all ingredients, stirring or whisking well to ensure marinade is well combined. Cover the lamb in the marinade.
- 3. Cook the lamb at 400* for about 30-40 minutes to create a browned crust. Reduce heat to 350* and continue cooking until desired internal temperature is reached.
- 4. Allow the lamb to rest for 15-20 minutes before slicing.
- Here is a handy chart for lamb cook time.