Roast Leg of Lamb with Orange Juice and White Wine
4 Reviews- Prep: 10 min
- Cook: 1 hr 30 min
- Ready In: 10 hr 20 min
“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.” - by Luxy
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 383 cal
- 19%
- Fat
- 25.1 g
- 39%
- Carbs
- 2.5 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (4)
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"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 bakin..." See moreg 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!"
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