Leg of Lamb Armenian-Style
A boldly seasoned leg of lamb, studded with garlic and herbs, delivers the kind of straightforward elegance Armenian cooks have perfected for centuries. The technique here is simple but effective: deep slits receive garlic slivers and parsley, while balsamic vinegar adds subtle sweetness against the meat's richness. This isn't fussy cooking. It's the kind of dish that rewards a good cut of lamb and patient roasting, where technique stays secondary to ingredient quality.
Instructions
Place all of the above ingredients into your roaster pan at least two days before you want to eat.
Stir occasionally throughout the days to distribute marinade evenly.
Bake at a 350-degree oven for 1 hour to 1 1/2 hours or until meat is not red when sliced.
You can also make these on skewers if you wish to go through the process of spearing the meat with other veggies to grill.
Freezes well..
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