Herb Roasted Leg of Lamb With Balsamic Onions

This is from a Guckenheimer cookbook I received as a gift. I am adding all the ones that sound good to ‘Zaar so I can make them later.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 1 (5 -6 lb)  leg of lamb, bone in
• 4  cippolini onions, peeled and quartered
• 3  garlic cloves, slivered
• 3  tablespoons lemon juice
• 2  teaspoons fresh rosemary leaves
• 1  tablespoon fresh oregano, leaves plucked
• 3  tablespoons olive oil
• 3  tablespoons  balsamic vinegar
•  salt and pepper
• 8  rosemary sprigs

Directions

1. In a bowl, mix onions with 2 tablespoons olive oil and the balsamic vinegar.
2. Sprinkle lightly with salt and pepper.
3. Let stand at least 5 minutes, stirring occasionally.
4. Meanwhile, trim the discarded excess surface fat from lamb.
5. With tip of paring knife cut 6 slits 1/2 inch deep around the leg and insert garlic slivers.
6. Rub lamb with 1 tablespoon olive oil and the lemon juice, then pat rosemary leaves and oregano onto meat.
7. Sprinkle with salt and pepper.
8. Place lamb in a 11" x 17" roasting pan.
9. Spoon onions and marinade on and around lamb.
10. Roast in a 375 degree F oven. Bake for approximately 1 hour and 10 minutes for medium rare or 115 degrees F on meat thermometer.
11. If drippings begin to burn, add water, 1/4 cup at a time as needed.
12. Transfer lamb to a board or platter and let stand for 10 to 15 minutes.
13. Keep onions warm in a pan while lamb rests.
14. Slice meat and serve with juice.
15. Spoon onions and juice around lamb, garnish with rosemary sprigs.
16. Add salt and pepper to taste.