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My review
Roast Leg of Lamb with Orange Juice and White Wine
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."
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Ingredients
10 h 20 m servings 383 calsOriginal recipe yields 10 servings
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Directions
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Prep
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- 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 Facts
Per Serving: 383 calories; 25.1 g fat; 2.5 g carbohydrates; 30.6 g protein; 111 mg cholesterol; 313 mg sodium. Full nutrition
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Reviews
Read all reviews 1114 Ratings
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Most helpful positive review
5/12/2009
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...
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5/12/2009
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...
12/6/2010
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 an...
8/24/2010
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 gran...
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 l...
6/26/2014
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.
3/28/2018
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 ...
5/1/2017
One reviewer posted it was bland so I increased oj to 3/4 and rosemary to 3 TBL. I used my crockpot and combined my ingredients with a whisk... less than 15 minutes prep!.