1 5-7 lb. leg of lamb, partially de-boned
1/4 c. Pinot Nero Rose Balsamic
1/4 c. Lavender Balsamic
2 Tbsp. Mild Extra Virgin Olive Oil
1 bulb of garlic, peeled
3 shallots, peeled and quartered
2 Tbsp. Dijon mustard
1/2 Tbsp. salt
2 tsp. cracked black pepper
1 1/2 c. beef broth
spring onions, rosemary and
lavender for garnish (optional)
Preheat oven to 350 F. Remove the lamb from the refrigerator and set aside to rest at room temperature for 1 hour before roasting. Combine The Rose' and Lavender Balsamics, olive oil, garlic, shallots, mustard, salt and pepper in the bowl of a food processor. Blend the mixture until smooth forming a wet paste.
Line a roasting pan with a wire rack and pour broth in the bottom of the pan. Coat the entire lamb with the paste and place on wire rack. Place the pan in the oven and roast for 1 1/2 - 2 hours or until the internal temperature of the lamb reaches 135 F. Remove the lamb and set aside to rest for 15 minutes before slicing and serving.
While the lamb rests, whisk the broth mixture, whisking up any delicious brown bits that may have accumulated on the bottom of the pan. Remove the broth from the pan and serve along side the lamb as an au jus. Garnish with fresh herbs.
serves 4 - 6