Armenian-Style Leg of Lamb

Ingredients

• 2 lb boneless leg of lamb
• 10 clove garlic
• ¾ cup fresh parsley
• ½ cup onion
• 1 tbsp black pepper
• ½ cup balsamic vinegar
• ¼ cup olive oil
• ⅛ cup fresh mint
• ½ tsp salt

Steps

1. Mince garlic, chop parsley and mint, and finely dice the onion.
2. In a large roasting pan or bowl, combine the lamb with minced garlic, chopped parsley, diced onion, black pepper, balsamic vinegar, olive oil, and mint. Season with salt.
3. Marinate the lamb in the refrigerator for at least 2 days, stirring occasionally to ensure even coating.
4. Preheat oven to 350°F (175°C).
5. Roast the lamb for 1 to 1.5 hours, or until a meat thermometer inserted into the thickest part reads 145°F (63°C) for medium-rare, or to your desired doneness.
6. Let the lamb rest for 10-15 minutes before slicing and serving.