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Wipe leg of lamb down with a wet paper towel. Place lamb in a large glass casserole or baking dish. Combine Fustini's Lavender balsamic and Tuscan Herb olive oil and pour over meat. Cover with plastic wrap and place in the refrigerator to marinate overnight.
Preheat oven to 325 degrees F. With a sharp knife, make slits in several places in lamb and insert slices of garlic (be generous with this). Sprinkle with salt and pepper and roast in oven for about 1 1/2 hours.
Combine tomato sauce, Worcestershire sauce, brown sugar, Red Apple balsamic and dry mustard in a small bowl and mix together well. Brush lamb with this mixture, repeating often as it continues to roast for another 1 1/2 hours or until the desired doneness is reached - about 145 degrees for rare or 160 degrees for medium. Remove lamb from the oven and let meat rest on a cutting board, covered while preparing the sauce.
Pour pan drippings into a measuring cup. Once the fat has separated, measure out 2 tablespoons and discard the remaining fat. Reserve remaining pan drippings. In a medium saucepan, combine flour and lamb fat to make a roux. Cook, stirring constantly, about 3 minutes over medium heat. Add mushrooms, then reserved pan drippings and beef broth. Continue cooking until sauce has thickened. Stir in Sage and Wild Mushroom olive oil to finish.
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