1 leg of lamb

1 1/2 cup chicken broth

1 onion, finely chopped

salt and pepper to taste


1 tablespoon each of chopped fresh thyme, rosemary, mint, cilantro, and oregano or 1 teaspoon each of dried

2 cloves garlic, finely minced

1 cup red wine

1 onion chopped

2 tablespoons coarse-grained Dijon mustard

2 tablespoons honey

1 tablespoon balsamic vinegar


Preheat oven to 350 F

Combine all marinade ingredients together in a large shallow baking dish. Add lamb turning to coat. Cover and refrigerate for 8 hours or overnight, turning often. Remove from marinade, brush off the onion and sprinkle with salt and pepper. Strain marinade into a small saucepan and boil for 5 minutes.

Place lamb on a greased rack in a roasting pan and roast for approximately 2 hours or until thermometer inserted in the center register 150C for medium rare or until desired doneness. Transfer to a platter, cover with foil and let stand 10-15 minutes before carving.

Add chicken broth and boiled marinade to pan and bring to a boil, stirring to scrape up brown bits from bottom of pan. Let simmer until reduced and thickened. Carve lamb and serve with sauce alongside.

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