Roast Leg of Lamb with Balsamic Onions

Ingredients

• 3 tablespoons balsamic vinegar 
• 2 teaspoons rosemary leaves dried fresh
• 3 cloves garlic 
• 5 lb leg of lamb 
• 3 tablespoons juice of lemon 
• 3 tablespoons olive oil 
• 24 oz onions peeled quartered
• 1 teaspoon oregano dried
• 10 servings rosemary sprigs 
• 10 servings salt and pepper 

Equipment

• bowl
• frying pan
• oven
• roasting pan
• kitchen thermometer

Directions

1. In a bowl, mix onions with 2 tablespoons olive oil and the balsamic vinegar.
2. Sprinkle lightly with salt and pepper.
3. Let stand at least 5 minutes, stirring occasionally.
4. Meanwhile, rinse lamb; trim off and discard excess surface fat.
5. Cut 1/2-inch slits all over the leg and insert garlic slivers. Rub lamb with 1 tablespoon olive oil and the lemon juice, then pat rosemary leaves and oregano onto meat.
6. Sprinkle with salt and pepper. Set lamb in an 11- by 17-inch roasting pan. Spoon onions and marinade around lamb.
7. Roast in a 375 oven until a thermometer inserted in thickest part of leg to the bone registers 140 for medium-rare, 1 hour and 10 minutes to 1 1/2 hours; or 150 for medium, 1 hour and 20 minutes to 1 hour and 40 minutes. If drippings begin to burn, add water 1/4 cup at a time as needed.
8. Transfer lamb to a board or platter and, keeping warm, let stand 10 to 15 minutes. Keep onions warm in pan while lamb rests. Spoon onions and drippings around lamb; garnish with rosemary sprigs. Slice meat and serve with onions and juices.
9. Add salt and pepper to taste.