Armenian Lamb

Succulent lamb, marinated in an aromatic blend with parsley, mint, and balsamic vinegar. This dish requires time to marinate, but the result is well worth the wait — tender, fragrant meat with a deep, complex flavor.

Ingredients

• 1 pcs Lamb leg
• 2 clove Garlic
• 1.5 cup Fresh parsley
• 1 cup Onion
• 1 tbsp Black pepper
• 1 cup Balsamic vinegar
• 0.5 cup Olive oil
• 0.25 cup Fresh mint
• to taste Salt

Instructions

1. Place the lamb leg in a deep roasting pan. Add thinly sliced onion, minced garlic, fresh parsley, mint, black pepper, and salt to taste. Pour in balsamic vinegar and olive oil. Mix well to distribute the marinade evenly around the meat.
2. Cover the roasting pan and place in the refrigerator for at least two days. Stir the marinade occasionally to ensure the meat is marinated evenly on all sides.
3. Remove the roasting pan from the refrigerator and place in a preheated 175°C oven. Roast for 1–1.5 hours until the meat is cooked through (there should be no pink color when sliced).