Ingredients
- 1 (6-pound) leg of lamb (either boneless or bone-in). Use kitchen string to tie up the lamb if boneless
- 1/2 cup of orange juice
- 1 cup of white wine
- 3 cloves of garlic, minced
- 2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
- 2 tablespoons of fresh chopped rosemary or 1 tablespoon of dried rosemary
- 1/4 teaspoon of fresh ground pepper
- 2 tablespoons of olive oil
- Salt (to taste)
Directions
- Take orange juice, white wine, garlic, thyme, rosemary pepper and olive oil and blend in a blender for just a few pulses until well mixed. This is to create the marinade
- Place the marinade and lamb into a plastic bag, making sure to squeeze out as much air out of the bag as possible. Marinate for several hours or overnight, in the refrigerator. Remove the lamb from the refrigerator (but keep it in the bag) about 30 minutes before putting in the oven to make sure that it reaches room temperature
- Preheat over to 450 degrees Fahrenheit
- Remove the lamb from the marinade bag and dry the lamb by patting it with paper towels
- Using the salt and pepper, generously season all signs of the lamb
- Arrange the lamb fattiest side up, insert a meat thermometer into the thickest part of the lamb (not touching the bone if using a bone-in lamb) and then place into a roasting pan and place into the oven
- Roast at 450 degrees for 20 minutes. Then reduce to 300 degrees and roast an additional hour (if you are using a 6 pound roast, otherwise cook for an additional 10 minutes per pound). If cooking with the bone in, the cooking time will likely be longer
- Begin checking the meat thermometer. Remove the oven between 130 and 135 degrees for medium rare (lamb will be too dry if cooked to well done)
- Let the lamb stand for about 15 minutes before carving to allow the juices to distribute evenly throughout the meat