By Claudia Rhodes, Events Coordinator

Ingredients
6 pound lamb leg, whole, boned
2 garlic cloves, sliced
2 cloves garlic, minced
2/3 cup Balsamic vinegar
1/2 cup olive oil
2 tbsp Dijon mustard
2 tbsp basil, chopped
Salt & pepper to taste

Method
1.Trim fat from lamb. With the tip of a knife, cut 1-inch-wide slits into lamb at 3-inch intervals; insert a slice of garlic into each pocket. 
2. In a small bowl, combine the rest of the ingredients for a marinade.
3. Place leg of lamb in a large bowl. Pour marinade over lamb. Cover and chill. Turn to coat lamb. Marinate in the fridge for at least 8 hours or up to 24 hours, turning bag occasionally. Discard marinade.
4. Place lamb on rack in a shallow roasting pan. Insert an oven-safe meat thermometer into the thickest portion of the leg. Roast in a 325˚F oven until desired doneness is reached. Allow 2 to 2 1/2 hours for medium-rare (140˚F) or 2 1/2 to 3 hours for medium (155˚ F). cover and let stand for 15 minutes before carving. The temperature of the meat after standing should be 145˚ F for medium-rare doneness or 160˚ F for medium. Thinly slice lamb to serve. Serves 8 to 10 as an entrée.