1 (5 Lb.) Leg of Lamb, boned, butterflied, fat trimmed
1/3 Cup Balsamic vinegar
2 Tbsp. Horseradish
2 Tbsp. Dried Italian seasoning, crushed
1 Tsp. Salt
1/2 Tsp. Cracked black pepper
Preheat oven to 325ºF. Pierce lamb generously with fork; reserve. In a non-metal baking dish, combine vinegar, horseradish, Italian seasoning, salt and pepper. Coat all sides of lamb in marinade, then place roast flat; spoon any remaining marinade into center of meat. Roll up meat from short side to make a 10-inch-long roll, 5 inches wide. Tie meat several times along length of roll with string. Place rolled lamb into a 13- by 9- by 2-inch baking pan. Bake for about 1 1/2 hours, or until done as desired, brushing with pan juices every 30 minutes. Remove from oven; let cool 10 minutes in pan. Remove string; place roll on serving platter. Cut into 1/2-inch slices to serve.