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This recipe uses the following spices:

Balsamic Herb Leg of Lamb


3 Tbsp. balsamic vinegar
8 cloves garlic, minced
2 Tbsp. olive oil
2 tsp. The Spice Hunter Mediterranean Rosemary
1 tsp. The Spice Hunter French Thyme
1 tsp. The Spice Hunter Coarse Black Pepper
1 tsp. honey
½ tsp. salt
1 (5-7lb.) leg of lamb


Combine all ingredients in a large zip top bag and marinate for 24 hours in the refrigerator. Preheat oven to 325°;F. Place lamb in a casserole dish with ½ cup water, pour remaining marinade over top and roast until a thermometer reads 140°;F for medium-rare, about 2-2 1/2 hours, or to desired doneness.