Armenian-style leg of lamb marinated for days in garlic, balsamic, herbs and olive oil, then slow-roasted until tender. Deeply flavoured and lovely for a feast.
- 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
- Place all the ingredients into a roaster pan at least two days before you want to eat, stirring occasionally to distribute the marinade evenly.
- Bake at 350°F for 1 hour to 1½ hours, or until the meat is no longer red when sliced.
- You can also thread the meat onto skewers with vegetables to grill. It freezes well.
