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1
In a food processor or blender, add the rosemary, garlic, balsamic and soy.
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2
Pulse several times to combine, then add the black pepper and the lime juice.
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3
Pulse, then stir in the lime zest.
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4
Trim the fat and sinew from the lamb leg.
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5
Put it in a resealable gallon plastic bag and pour in the in the marinade.
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6
Refrigerate for 12 to 24 hours.
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7
Strain and reserve the marinade.
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8
Preheat the oven or indirect grill to 325 degrees F.
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9
With kitchen twine, tie the leg into an evenly shaped roast.
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10
Weave the bacon strips into the kitchen twine, along with the rosemary.
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11
Put the lamb into a roasting pan and pour in the marinade.
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12
Roast for approximately 25 minutes per pound for medium-rare, about 1 hour 40 minutes.
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13
Internal temperature should register 145 to 155 degrees F on an instant-read thermometer when done.
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14
Baste occasionally with the pan juices.
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15
Remove the lamb from the oven when desired internal temperature is reached.
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16
(Chef's Note: 145 degrees F for medium-rare, 160 degrees F for medium, 170 degrees F for well-done.)
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17
Remove the lamb from pan to a cutting board and let rest lightly covered for 10 to 15 minutes.
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18
While the lamb is resting, remove the fat from the roasting pan, put it over high heat and slowly incorporate the chicken stock.
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19
Strain and adjust seasonings, to taste.
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20
Return to the heat and reduce for 5 minutes, then stir in the butter and vermouth.
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21
Pour into a serving bowl.
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22
Slice the lamb and arrange it on a serving platter.
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23
Serve the sauce with the lamb.
