© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: "The Ranger"
1 bunch scallions, chopped
6 cloves garlic, peeled and coarsely chopped
1 cup balsamic vinegar, reserve ¼ cup for later use
½ cup Dijon mustard
1 bunch basil, torn
1 bunch mint, chopped coarsely
3 to 5 pound tied boneless leg of lamb
1 tablespoon olive oil
Kosher salt and pepper
28 ounce can of plum tomatoes, hand chopped
In a bowl, combine scallions, garlic, ¾ cup of balsamic vinegar and Dijon mustard. Add ½ bunch of mint and ½ bunch of basil and smear all over the lamb, stuffing marinade into cavity where tied. Cover and marinate in refrigerator for 4 hours to overnight.
After lamb has marinated, sauté on medium-high heat with 1 tablespoon olive oil. Sear seasoned lamb until fragrant and browned on all sides. Add lamb to crockpot, evenly cover and distribute chopped plum tomatoes. Cover and cook on high for 5 hours (or 10 hours on low). Just before serving, add remaining ¼ cup balsamic vinegar and garnish with basil and mint.