Leg of Lamb Armenian-Style

INGREDIENTS:

  • 1 leg of lamb, deboned and meat cut into 2-inch chunks (ask your butcher to do the cutting!)

  • 1—2 bulbs, fresh garlic, peeled and chopped

  • 1 1/2 cups, fresh chopped parsley

  • 1 cup chopped onion of your choice

  • 1 tablespoon of freshly ground black pepper

  • 1 cup balsamic vinegar

  • 1/2 cup olive oil

  • 1/8 cup dried mint leaves

  • Quality salt to taste

DIRECTIONS:

Place all of the above ingredients into your roaster pan at least two days before you want to eat.  Stir occasionally throughout the days to distribute marinade evenly. Bake at a 350-degree oven for 1 hour to 1 1/2 hours or until meat is not red when sliced.  

You can also make these on skewers if you wish to go through the process of spearing the meat with other veggies to grill. Freezes well.

Recipe Credit: Ruth Hartunian-Alumbaugh
Photo Credit: Lisa Nichols

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