Roasted Leg of Lamb, Balsamic Vinegar Glaze, and Mushroom Saffron Risotto (Risotto funghi e zafferano)

If you like lamb, you have to try this!  Fall is coming very soon.  A glass of red wine and a few slices of roasted leg of lambs can make your winter days a lot warmer.  I like using a slow roasting method so the lamb meat is very tender and moist.  Also I don’t marinade the meat over night so you can speed up the cooking if you feel like having lamb tonight.

Roast leg of lamb

Key Points:

  • Use boneless leg of lamb, it is a lot easier to carve the meat when serving. (I have a separate leg of lamb with bone recipe)
  • Use coarse sea salt (Fleur De Sel) and fresh rosemary.
  • You can use pan drip as sauce if you don’t have time to make a demi-glaze sauce.

Cooking time: about three to four hours (depending on size of the roast)

Serve 6-8


Boneless leg of lamb                                         about 4-5 lbs

Fresh rosemary (chopped)                           2 table-spoons

Sea salt                                                                   5 table-spoons

Freshly grounded pepper                              2 table-spoons

Balsamic vinegar glaze                                    1/4 cup (see recipe below)

Cooking method:

Mix all the dry ingredients in a small bowl, mix well.  Spread it on a cookie tray and roll the leg of lamb over it several times.  Mix sure the salt mixture stick well on the surface of the meat.  Insert a temperature probe (the one you can have an outside reading) to the centre of roast.  Have the oven temperature set to 250F and let it roast for several hours (usually about three hours) Monitor the temperature and let it reach 130F (internal roast temperature) and start brushing the balsamic glaze onto the roast.  Turn the oven temperature up to 375F and brush the glaze on the meat every 5-10 minutes.  When the internal temperature reaches 135F, take it out and let it rest for an hour before carving.  Dress with demi-glaze when serving.

Roast Leg of Lamb…….dinner is ready!

Cooking thermometer and timer probe

Port / Red Wine Demi-Glaze (brown sauce):

  • 2 cups Veal (Espagnole) stock (or chicken stock)
  • 2 cups Port wine
  • 2 cups of red wine
  • 1 tea spoon of lemon juice
  • 1 thyme sprig

Pour liquid to a pot and reduce to ½ cup.  Turn off heat; remove thyme and whisk in unsalted butter.

Balsamic Vinegar Glaze:


  • 1 litre balsamic vinegar
  • 200 ml maple syrup


  1. Pour balsamic vinegar and maple syrup into a pot and reduce under high heat to 1/2 the amount
  2. The mixture will start to form large bubbles — this is a sign that it is ready
  3. Let this solution cool off, and store in a bottle
  4. Set aside for about two weeks before use

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