Roast Leg of Lamb with Orange Juice and White Wine

6
Luxy 0

"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."
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Ingredients

10 h 20 m servings 383 cals
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Original recipe yields 10 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

ok must not be a lamb fan.

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...

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 an...

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 gran...

ok must not be a lamb fan.

The only thing this was missing was some veggies I tossed with the leftover marinade and put in the roasting pan underneath the roast. I used carrots, onions, and potatoes, but any veggies you l...

Not bad at all, but the flavors were a little underwhelming. I'll probably try this again with OJ concentrate and more herbs, or maybe cook in a pan and baste with the marinade.