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.

Luxy

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Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
additional:
8 hrs 40 mins
total:
10 hrs 20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

383 calories; protein 30.6g; carbohydrates 2.5g; fat 25.1g; cholesterol 110.7mg; sodium 312.9mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/13/2009
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! Read More
(31)

Most helpful critical review

Rating: 2 stars
06/08/2009
ok must not be a lamb fan. Read More
(10)
16 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/13/2009
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! Read More
(31)
Rating: 5 stars
12/10/2010
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! Read More
(24)
Rating: 5 stars
08/25/2010
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. Read More
(11)
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Rating: 2 stars
06/08/2009
ok must not be a lamb fan. Read More
(10)
Rating: 4 stars
06/26/2014
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. Read More
(1)
Rating: 4 stars
11/24/2014
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 like will work. Seemed a waste to throw out the marinade and the roasting pan seemed lonely with all that lamby goodness dripping into it. Read More
(1)
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Rating: 4 stars
03/28/2018
My granny made this without wine. Just about a half gallon of OJ in the roasting pan. And she put many whole garlic cloves in various deep pocket slices in the leg. Basting the leg every half hour or so. Absolutely Delish! Read More
Rating: 5 stars
12/31/2015
The internal temp for Lamb is 170F not 130-135 as stated. I followed recipe BUT after done cooking by the pound version I turned oven off and left it continue cooking much like a rib roast an additional hour. Absolutely perfect. Read More
Rating: 5 stars
03/27/2016
Could not be easier and the lamb was so tender!! Only had dried herbs and only time to marinate for a couple of hours before roasting but was so delicious! Will make this one every time I have lamb. Read More
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