Herb Roasted Leg of Lamb With Balsamic Onions

• 1 (5 -6 lb) leg of lamb, bone in
• 4 cippolini onions, peeled and quartered
• 3 garlic cloves, slivered
• 3 tablespoons lemon juice
• 2 teaspoons fresh rosemary leaves
• 1 tablespoon fresh oregano, leaves plucked
• 3 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• salt and pepper
• 8 rosemary sprigs

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, trim the discarded excess surface fat from lamb.
5. With tip of paring knife cut 6 slits 1/2 inch deep around the leg and insert garlic slivers.
6. Rub lamb with 1 tablespoon olive oil and the lemon juice, then pat rosemary leaves and oregano onto meat.
7. Sprinkle with salt and pepper.
8. Place lamb in a 11" x 17" roasting pan.
9. Spoon onions and marinade on and around lamb.
10. Roast in a 375 degree F oven.
11. Bake for approximately 1 hour and 10 minutes for medium rare or 115 degrees F on meat thermometer.
12. If drippings begin to burn, add water, 1/4 cup at a time as needed.
13. Transfer lamb to a board or platter and let stand for 10 to 15 minutes.
14. Keep onions warm in a pan while lamb rests.
15. Slice meat and serve with juice.
16. Spoon onions and juice around lamb, garnish with rosemary sprigs.
17. Add salt and pepper to taste.

cippolini onions, garlic, lemon juice, rosemary, fresh oregano, olive oil, balsamic vinegar, salt, rosemary

Taken from www.food.com/recipe/herb-roasted-leg-of-lamb-with-balsamic-onions-257009 (may not work)