Roast Lamb with Glaze Provence

This recipe works just fine with smaller lamb roasts too. Reduce the glaze ingredients by half if you are roasting a shank half or a sirloin half.

• 1 leg of lamb, about 7-8 pounds
• 1/2 cup Cheshire Garden Herbes de Provence Vinegar
• 1 tablespoon brown sugar
• 3 cloves crushed garlic

Set lamb on a rack in a roasting pan, fat side up. In a heavy saucepan, heat the vinegar, brown sugar, and garlic until reduced by half. Brush this glaze directly over the leg of lamb.

Roast at 350° for about 1-1/2 hours, until a thermometer plunged into the center of the large end of the leg registers 140° (medium). Let the lamb rest 15 to 20 minutes before carving. Serve with gravy made from the delicious drippings.

Serves 6 to 8