Ingredients
1 6-to 8-pound leg of lamb, bone in
6 garlic cloves, peeled and sliced
Fresh rosemary
Fresh thyme
Salt and freshly ground pepper
2 bunches parsley
1 1/2 cups balsamic vinegar
Preparation
Heat oven to 400 degrees. Trim fat on lamb to 1/4-inch thickness. Cut small, random incisions in the fat and insert garlic and herbs. Sprinkle with salt and pepper. Put lamb fat side up in a roasting pan, place in oven, and cook for 30 minutes.
Using a mortar and pestle, crush the parsley, then combine with vinegar. Pour over lamb and continue to cook, 1/2 hour more for very rare, or longer to taste.
