Recipe byThe ZestyPlate Kitchen
Armenian-style leg of lamb, marinated for days in garlic, balsamic, herbs and olive oil then slow-roasted until tender. Deeply flavoured feast food.
This is a leg of lamb that asks for patience rather than effort. It sits in a garlic, herb, mint and balsamic marinade for a couple of days, and that long soak is really the whole trick: the meat comes out aromatic right through and tender after roasting. It makes a generous centrepiece for a celebration or a big family meal.
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Prep 20 min
Cook 90 min
Total 110 min
Medium
Scale:
- 1 Lamb Leg
- 1 Bulb Garlic
- 1 1/2 cup Parsley
- 1 cup Onion
- 1 tablespoon Black Pepper
- 1 cup Balsamic Vinegar
- 1/2 cup Olive Oil
- 1/4 cup Mint
- To taste Salt
Preparation
- Put all the ingredients into a roasting pan at least two days before you plan to eat, stirring now and then so the marinade coats the meat evenly.
- Bake at 350°F for 1 hour to 1½ hours, until the meat is no longer red when you slice into it.
- Alternatively, thread the meat onto skewers with vegetables and grill it. The marinated lamb also freezes well.
Tips from the ZestyPlate Kitchen
- Give it the full two days in the marinade, turning the meat occasionally so every side takes on the flavour.
- Let the lamb come up to room temperature before it goes in the oven, otherwise it cooks unevenly.
- A meat thermometer takes the guesswork out and lets you hit exactly the doneness you want.
- Rest the joint properly once it's out so the juices settle back into the meat before you carve.
Frequently Asked Questions
Two days gives the garlic, herbs and balsamic time to work their way deep into the lamb, which both flavours it thoroughly and helps tenderise it.
Yes. Cut the marinated meat into chunks and thread it onto skewers with vegetables for the grill, as the recipe suggests.
Go by a thermometer: roughly 55°C for medium-rare and 60 to 65°C for medium. Rest it before slicing for juicy meat.
It does. The marinated lamb freezes well, so you can get ahead. Just thaw it fully before cooking.
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