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🍽️ Tender Leg of Lamb Roast with Mushrooms in Balsamic Sauce

597 kcal · 30 min · 4 servings

Tender Leg of Lamb Roast with Mushrooms in Balsamic Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 160 degrees Celsius. Set the heating function to top and bottom heat.
  2. 2. Rinse the leg of lamb under running water. Then pat it completely dry with a kitchen towel.
  3. 3. Use the tip of a sharp knife to make small holes all around the meat.
  4. 4. Pluck the needles from one to two sprigs of rosemary. Insert these needles into the holes you made earlier.
  5. 5. Tie the leg of lamb firmly with kitchen twine if it is loose, so that it keeps its shape.
  6. 6. Peel the garlic cloves and chop them very finely.
  7. 7. Mix the chopped garlic with four tablespoons of oil in a small bowl.
  8. 8. Rub the leg of lamb all over with the garlic-oil mixture.
  9. 9. Season the meat generously with salt and black pepper.
  10. 10. Place the prepared leg into a fireproof roasting dish.
  11. 11. Roast the meat in the preheated oven for about three hours.
  12. 12. Pour a little water into the dish during roasting if needed, so that nothing burns.
  13. 13. Turn the meat once or twice in between, so that it browns evenly.
  14. 14. Clean the mushrooms thoroughly and cut them into large pieces or halve them.
  15. 15. Heat some oil in a pan and fry the mushrooms until they are golden brown.
  16. 16. Deglaze the mushrooms with a splash of balsamic vinegar.
  17. 17. Stir in some meat broth and let the sauce reduce briefly.
  18. 18. Season the sauce with salt, pepper, and possibly a little honey or sugar to taste.
  19. 19. Remove the leg of lamb from the oven and let it rest for ten minutes.
  20. 20. Slice the meat into thick slices and serve it with the mushrooms and the sauce.

Nutrition per serving