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Combine Fustini’s Thyme Balsamic Vinegar, garlic, thyme, rosemary, wine, Fustini’s Citrus Oregano Balsamic Vinegar and Fustini’s Rosemary Olive Oil in a blender and pulse a few times until blended.
Place the leg of lamb into a large plastic bag or another sealable container, fat side up. Pour marinade over top of the meat and seal the container. Refrigerate overnight. When ready to roast the lamb, let it sit out for about 30 minutes to warm up.
Preheat oven to 325° F and place the roast fat side up in a roasting pan. Sprinkle with salt and pepper, then roast for 2 ½ to 3 hours until the internal temperature reaches 150°F. Allow meat to rest for 25 to 30 minutes. Temperature will continue to rise approximately another 5 degrees for medium doneness. When ready to serve, cut the lamb into ½ inch slices, carving across the grain of the meat.
Reserve the pan juices for drizzling over the lamb and roasted vegetables just before serving.The juices make a great sauce with the roasted vegetables.
Preheat oven to 350° F. Cut all the vegetables into 1 to 2-inch pieces and place in a large bowl. Toss the vegetables with Fustini’s Rosemary Olive Oil. Spread the vegetables on a 9x13 inch baking sheet and sprinkle with salt and pepper to taste. Roast vegetables for 1 hour.
Plate the sliced lamb pieces on a large platter and surround with the roasted vegetables and drizzle the remaining broth reserved from the lamb over meat and vegetables.
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