roast-leg-of-lamb-with-orange-juice-and-white-wine

Roast Leg of Lamb with Orange Juice and White Wine

5 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h 30 m
  • Ready In

    10 h 20 m
Luxy
Recipe by  Luxy

“The marinade creates the most intense and flavorful lamb you will ever eat. This lamb is moist and has a 'softer' flavor compared to your typical rosemary-and-garlic lamb. The marinade sounds a bit different and odd, but take a chance on it. You'll experience a succulent, tender lamb in a way you never thought possible.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  1. Place orange juice, white wine, olive oil, garlic, fresh thyme and rosemary, and pepper into a blender; mix. Pour into a large, resealable plastic bag, and add the lamb. Coat meat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
  2. Remove the lamb from the refrigerator at least 30 minutes before roasting. Pat dry with a paper towel. Generously salt and pepper both sides of the meat.
  3. Preheat an oven to 425 degrees F (220 degrees C). Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan to catch the drippings. Place the empty roasting pan in the oven while the oven is preheating.
  4. Arrange meat directly on middle rack, fattiest side up so while the lamb cooks the fat will melt into the meat. Position roasting pan underneath meat to catch the drippings. Roast for 30 minutes, and then reduce heat to 300 degrees F (150 degrees C). Roast until an instant-read thermometer inserted into the center reads between 130 to 135 degrees F (54 to 57 degrees C), about 10 to 12 minutes per pound. Remove from oven, cover loosely with foil, and allow to rest for 10 to 15 minutes.

Share It

Reviews (5)

Rate This Recipe
RMSR
24

RMSR

I served this on Mother's Day with cheesy vegetables and mashed potatoes. I did alter the cooking and marinating method. I didn't have a bag to marinade the leg in so I did it in a shallow glass baking dish and halfway through the night flipped it over. I used dry herbs instead of fresh. I followed the recipe but cooked it in the same pan (I washed it). I had a smaller leg but it still required the same amount of time to cook, maybe because my oven is an old one provided in my apartment or because the leg was very meaty. The wine flavours was prominent, but I didn't taste the orange juice at all. I used the concentrate which I watered down as I normally would when making it; next time I'll use the concentrate as is without diluting it. It wasn't as tender as I'm used to, but I blame that on my inexperience with cooking lamb and my dinky oven. Overall, the lamb turned out pretty well and I plan on trying this recipe out until I get it right. Thanks for submitting this, as it was a nice change to the usual rosemary, garlic and red wine version!

Jennakah
20

Jennakah

I recently used this recipe and it came out wonderful! My variation was after marinating 24-hours I put the lamb with the marinate in my crock pot, added red potatoes & fresh brussel sprouts and cooked on high for 6-hours. Came out wonderful!

EdieBird
9

EdieBird

I'd never cooked lamb before I tried this last Christmas. I served it with a rich rice risotto and cranberry green beans, and got rave reviews from the whole family, even my complaint-happy grandmother.

More Reviews

Similar Recipes

Roast Leg of Lamb with Rosemary
(412)

Roast Leg of Lamb with Rosemary

Easy Roast Leg of Lamb
(23)

Easy Roast Leg of Lamb

Leg o' Lamb with Lemon and Rosemary
(14)

Leg o' Lamb with Lemon and Rosemary

Easy Leg of Lamb
(6)

Easy Leg of Lamb

Roast Lamb with Wine Gravy
(4)

Roast Lamb with Wine Gravy

Bacon-Wrapped Leg of Lamb with Red Wine Reduction
(3)

Bacon-Wrapped Leg of Lamb with Red Wine Reduction

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 383 cal
  • 19%
  • Fat
  • 25.1 g
  • 39%
  • Carbs
  • 2.5 g
  • < 1%
  • Protein
  • 30.6 g
  • 61%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roast Leg of Lamb with Rosemary

>

next recipe:

Mama's Lamb Roast